Red Quinoa Fennel Citrus Salad

Red quinoa, fennel, and winter citrus pair with mint to create a light, healthy, Italian salad.  This vegan, oil-free recipe is elegant enough for a dinner party.  Serve it as a gluten-free, refreshing side for Brown Rice Pasta with Marinara, Spiced Carrot Soup, or Italian Farro Vegetable Soup.

EASY         Servings: 4       Ready In: 15 minutes

Red Quinoa Fennel Citrus Salad - Healthy, Gluten-Free, Whole Grain, Organic, Heirloom, Oil-Free, Plant-Based, Vegan Recipe

Red Quinoa Fennel Citrus Salad - Healthy, Gluten-Free, Whole Grain, Organic, Heirloom, Oil-Free, Plant-Based, Vegan Recipe

Ingredients

3/4 cup red quinoa
1 bulb fennel
2 blood oranges
2 navel oranges
2 tbsp fresh basil, chopped
2 tbsp fresh mint, chopped
2 tbsp champagne vinegar
1/4 tsp. salt
Dash of black pepper
 


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Red Quinoa Fennel Citrus Salad - Healthy, Gluten-Free, Whole Grain, Organic, Heirloom, Oil-Free, Plant-Based, Vegan Recipe Pin

Procedure

Gather ingredients
To Cook Quinoa: Place quinoa in a pan. Cover and cook over medium heat until quinoa starts to "pop", just 3-5 minutes. When quinoa has "popped" (and before it starts to burn), add 1 1/2 cups water. Cover, bring to a boil, then reduce to a simmer. Cook until quinoa is done, about 12 minutes.
To Prepare Salad Ingredients: To prepare your fennel, first pluck off and chop about 1/4 cup of the fronds. Discard the stalks (or save for vegetable stock). Core and peel the outer layer of the fennel bulb. Quarter the bulb and then use a mandolin (set on 3 thickness, or a medium-large thickness) to thinly slice the fennel bulb. 
Remove the rind of the oranges and cut into slices. Remove any seeds that might be hiding. Keep any juices and use these in your salad. 
Chop mint and basil.
To Finish the Salad: When quinoa is ready, it will "burst". Remove the lid and fluff. Let cool a few minutes. In a large bowl, combine the fennel, quinoa, mint, basil, champagne vinegar, salt, and pepper. Mix well.  Add the citrus and all of their juices. Gently fold just until combined. 
Let sit for at least 1 hour or, ideally, overnight.
Serve chilled

Chefs Tips: Save the fennel stalks for vegetable stock.  Simply start a plastic bag and add other fennel stalks, asparagus ends, and leftover onions and carrots.  When you have a full bag, time to make stock.

Servings: 4
Yield: 8 cups


Step-by-Step Photos:

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Nutrition Facts
Serving size: 1/4 of a recipe (9.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 216.9
Calories From Fat (10%) 20.61
% Daily Value
Total Fat 2.32g 4%
Saturated Fat 0.26g 1%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 179.9mg 7%
Potassium 742.24mg 21%
Total Carbohydrates 45.28g 15%
Fiber 8.21g 33%
Sugar 5.95g
Protein 6.96g 14%
Calcium 86.64mg 9%
Iron 87.77mg 488%
Vitamin A 745.46IU 15%
Vitamin C 48.95mg 82%

Fennel is a crisp, light vegetable with licorice flavor. How to make the most out of your fennel bulb without wasting too much? Chef Katie Simmons shows you how to maximize your fennel flavor potential and then make a healthy, vegetarian Shaved Fennel Salad. More recipes