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Fennel and Quinoa Salad with Parsley and Dill
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: marthastewart.com
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. | |
Ingredients Serves 4. | |
1 medium | fennel bulb, trimmed |
1 cup | quinoa |
2 cups | water |
1 cup | fresh flat-leaf parsley leaves |
2 tablespoons | chopped fresh dill |
1/4 cup | fresh lemon juice, (from 1 to 2 lemons) |
1 tablespoon | extra-virgin olive oil |
1 teaspoon | coarse salt |
Freshly ground pepper, to taste | |
Directions 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, | |
pepper, and toss. Divide quinoa among bowls. Top with fennel |
mixture.
First published
Copyright 2010 Martha Stewart Living Omnimedia, Inc. All rights reserved.
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