Fennel And Quinoa Salad With Parsley And Dill Recipes

FENNEL AND QUINOA SALAD WITH PARSLEY AND DILL

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.

QUINOA SALAD WITH BEETS AND FENNEL VINAIGRETTE

Steps:

• Cook beets in large saucepan of boiling water until tender, about 45 minutes. Drain. Cool. Peel beets. Cut beets into thin wedges. Place in medium bowl.
• Whisk vinegar, shallots and fennel seeds in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. Drizzle 1/4 cup vinaigrette over beets; toss to coat.
• Cook quinoa in large pot of boiling salted water until tender, about 10 minutes. Drain well. Rinse with cold water and drain again. Place quinoa in large bowl. Add cheese, fennel and arugula and mix gently. Add remaining dressing and toss to coat. Transfer salad to large bowl. Arrange beets atop salad.

PARSLEY SALAD WITH FENNEL AND HORSERADISH

Steps:

• Toss fennel and parsley together in a medium bowl. Add lemon juice, season with salt and pepper, and toss to coat. Season again with salt, pepper and more lemon juice if you like. (It should be fairly lemony.)
• Drizzle with olive oil, toss to coat and grate a bit of fresh horseradish over everything, gently tossing to distribute the horseradish. (Doing it this way prevents clumping.) Transfer to a serving bowl and grate more horseradish over before serving.

FENNEL AND QUINOA SALAD WITH PARSLEY AND DILL

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.

BLACK QUINOA, FENNEL AND CELERY SALAD

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.