FENNEL AND QUINOA SALAD WITH PARSLEY AND DILL
Quinoa-a quick-cooking grain with a mildly nutty flavor and a texture not unlike couscous-anchors this cool salad of crisp, thinly shaved fennel, pungent parsley and dill, and a squeeze of fresh lemon.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath. Cut fennel bulb in half lengthwise. Using a sharp knife, slice lengthwise as thinly as possible. Place in ice-water bath.
- Toast quinoa in a saucepan over medium heat, stirring constantly, for 5 minutes. Add water, raise heat, and bring to a boil. Reduce to a simmer; cover, and cook for 15 minutes. Remove from heat, and let stand, covered, for 5 minutes. Transfer to a bowl; refrigerate, uncovered, until cool, about 1 hour.
- Drain fennel, and pat dry. Add parsley, dill, lemon juice, oil, salt, and pepper, and toss. Divide quinoa among bowls. Top with fennel mixture.
Nutrition Facts : Calories 219 g, Fiber 5 g, Protein 7 g, SaturatedFat 1 g, Sodium 330 g
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