BLACK QUINOA, FENNEL AND CELERY SALAD

Black Quinoa, Fennel and Celery Salad image

This salad was a big surprise. It is so simple. I began with a bulb of fennel and some celery that I had on hand in the refrigerator, the remains of a bag of black quinoa, and fresh herbs from my garden, thinking that I would need to add some unexpected ingredients to achieve something interesting. But the contrasts of textures and the crisp, clean flavors of the fennel and celery in a lemony dressing made for a salad that I can't resist. Slice the fennel and celery as thin as you can.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, appetizer, side dish

Time 5m

Yield Serves 4

Number Of Ingredients 9

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Ingredients

1 medium-size fennel bulb (about 10 ounces), quartered, cored and very thinly sliced
1 long or 2 shorter celery sticks, very thinly sliced
2 cups cooked black quinoa (about 3/4 cup uncooked)
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped chives
2 tablespoons freshly squeezed lemon juice
1 small garlic clove, puréed
Salt and freshly ground pepper to taste
5 tablespoons extra virgin olive oil

Steps:

In a salad bowl, combine the sliced fennel and celery, the quinoa, parsley and chives.
In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt, pepper and olive oil. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 19 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 474 milligrams, Sugar 4 grams