Wednesday 30 January 2013

Quinoa and Fennel Salad

A tangy and refreshing Quinoa and fennel salad with a tangy lemon dressing.


90 grams / 3 oz Quinoa
150 ml water (approx - read instruction on packet for exact ratio)
1 tablespoon fresh coriander finely chopped
1 tablespoon  chopped jalapeno
 half a fennel bulb cleaned and thinly sliced
1 tablespoons red tomato seeded and diced


1/3 tea spoon salt
1/3 teaspoon black pepper
1/2 teaspoon chilli flakes
Juice of 1/2 lemon
1 tablespoon olive oil


1.Add the Quinoa to a pan with the water and bring to boil.
2. Reduce the heat, cover the pan and cook Quinoa for 15- 20 minutes.
3. Once all the water is absorbed and Quinoa is tender, fluff up with fork and leave to cool.
4. In a bowl add the diced tomatoes, fennel slices, coriander and cooled cooked Quinoa and toss together.
5. In a jar with a lid add the lemon juice, olive oil, salt, pepper and chilli flakes. Screw the lid on and shake.
6. Pour the dressing over the salad and toss.

Serve immediately.

The Fennel used in this recipe was one of the ingredients that was in my Organic Fruit and Veg box sent to me by Riverford Organic farms.

You may like:
Couscous salad


  1. Very innovative salad...

  2. waiting to be warm days to eat this type of healhy salad..! Pics loks so nice

  3. lovely flavours. love the way you combines it.

  4. Lovely

  5. This sounds very tasty but as the other half doesn't like coriander I'll have to try it with flat leaf parsley!

  6. Always wondered what to do with quinoa.

  7. Hi
    It was great meeting you on Saturday.
    Love your recipes especially this one as I've been looking for new quinoa recipes so will give this a try!

  8. This looks nice. Must try some more quinoa recipes.


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