Roasted Fennel Quinoa Salad

Don’t you love it when your meal has the word salad included, which implies that it’s light and nutritious! When this salad is on top of that also filling and you don’t feel like having a bag of chips right afterwards to keep your stomach from growling, it’s definitely a bonus, right! And here comes the best – its delicious taste that will have you come back for more. The good news is, you can and you should. Besides all the good things I already mentioned, this salad is a vitamin rich protein bomb that will keep your body healthy and energized.

Ingredients:

• 1 cup (5.3 oz/150 g) quinoa (I used tricolor)
• 4 Tbsp extra virgin olive oil, divided (2 for baking dish, 2 to drizzle on fennel)
• 2 good size fennel bulbs,
• 1/2 tsp Celtic sea salt
• freshly ground black pepper
• 5 oz (140 g) sweet mini peppers, thinly sliced (or 1 red bell pepper, finely diced)
• 2 large sticks of celery, finely diced
• 1 leaf kale, stem removed, finely chopped
• fresh parsley, minced (about 2 Tbsp)

For the dressing:

• 1 tsp Celtic sea salt
• 3 Tbsp freshly pressed lemon juice, maybe a little more, but add that later
• 1 tsp maple syrup
• freshly ground black pepper to taste
• 1/4 cup (60 ml) extra virgin olive oil

Preparation:

Follow instructions on package to cook quinoa.

Oil large baking dish with 2 Tbsp of olive oil, and set oven to 375°F (190°C).

Wash fennel, remove stems, but save the delicate fronds for later. Hold fennel upright and cut vertically into about 1/4 inch slices. Arrange them in one single layer in the baking dish. Evenly drizzle olive oil over them, sprinkle with 1/2 tsp of salt and some pepper, and bake in the oven for 45-50 minutes. The fennel should be soft and lightly browned.

While fennel is in the oven prepare the quinoa salad.

Wash and cut mini peppers, celery, kale, and parsley.

Transfer cooked quinoa to a medium-size bowl, and blend with cut veggies. Quinoa might still be warm, which is okay. Just make sure it’s not steaming hot.

In a small bowl, whisk together all the dressing ingredients until emulsified, then pour over the quinoa/veggie mix, and toss to combine.

Mince the reserved fennel fronds to equal about 1 – 2 tablespoons.

Once fennel is ready, arrange it with quinoa salad either on a plate or in individual bowls. Sprinkle fennel fronds on top, and scrape oil from baking dish on top of the fennel (because it’s so good!!!).

Serve this salad either warm or at room temperature. The taste is so much better than right out of the fridge. Enjoy!

Notes:

• This salad is just perfect as a light lunch or dinner. As a meal, it will be sufficient for 2 – 3 people. As an appetizer or side, it will at least serve 4 – 5.
• When you have leftovers, make sure to take them out of the fridge ahead of time. Really, it’s so much better at room temperature!
• If you’re planning on making more of the fennel, still make it a single layer in the oven, otherwise they won’t brown nicely. You can use a baking sheet and use more oil.
• Perfect to make ahead of time.