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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, to taste

How to make

Bring the stock to a boil in a saucepan, add the quinoa, and simmer for 10-12 minutes, or until the germs separate from the seeds. Drain off the stock and discard, then spoon the quinoa into a salad bowl and let cool. Grate the zest from the membranes into the screw-top jar. Add the orange segments, fennel slices, scallions, and parsley to the quinoa. To make the dressing, add the lemon juice and oil to the screw-top jar, season with pepper, screw on the lid, and shake well. Drizzle the dressing over the salad and toss. Garnish with the feathery fennel tops and serve immediately.

Enjoy your meal!

Recipe  from the book The Superfood Kitchen by Sara Lewis, Parragon

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