Renata de Abreu’s Blog



Quinoa salad with fennel and orange

Quinoa salad with fennel and orange Ingredients  3 3/4 cups vegetable stock, 1 1/3 cups quinoa, rinsed, 3 oranges, 1 fennel bulb, thinly sliced, green feathery tops, reserved and torn into small pieces, 2 scallions, finely chopped, 1/4 cup coarsely chopped fresh flat-leaf parsley Dressing Juice of 1/2 lemon, 3 tablespoons virgin olive oi, pepper, … Continue reading “Quinoa salad with fennel and orange”

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