Quinoa is rich in protein, dietary fibre, B vitamins, and dietary minerals in amounts greater than in many other grains. If you like the flavour but not the texture of fennel then this salad could be perfect for you. The fennel is seared in oil, softened in sugar and vinegar, and then mixed with soft herbs.
- Olive oil
- 3 large fennel bulbs – thinly sliced
- 1 tbsp caster sugar
- 3 tbsp cider vinegar
- 3/4 tsp salt
- 150 g quinoa
- 300 g broad beans, skinned
- 1 small green chilli, finely chopped
- 1 1/2 tsp ground cumin
- 25 g fresh mint, chopped
- 25 g fresh coriander, chopped
- 25 g fresh dill, chopped
- 40 g currants
- 3 limes, segments only
- salt & pepper
- Add 150 g quinoa to a pan of boiling water and cook for 9 minutes. Drain (through a fine mesh sieve) and refresh under cold water to stop the cooking process.
- Place the quinoa in a bowl and add skinned broad beans, green chilli, ground cumin, fresh mint, fresh coriander, fresh dill, currants, salt & pepper. Set aside while you cook the fennel.
- Place a pan on a high heat. Sear sliced fennel in olive oil until golden brown on both sides, cooking in batches to ensure enough room in the pan.
- When the last batch of fennel is seared, place all the fennel back in the pan and add 1 tbsp caster sugar, 3 tbsp cider vinegar and 3/4/ tsp salt. Mix well for a couple of minutes over a low heat to dissolve the sugar and blend the flavours.
- Mix with the quinoa and broad beans tat you set aside earlier and serve while the fennel is still warm.
Keywords: vegan, quinoa, fennel, salad, broad beans