Quinoa Salad with Carrot and Fennel
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g quinoa, red
- 2 medium carrot (s)
- 1 tuber fennel, large
- 1 medium lemon (s)
- 1 handful fresh cress
- 1 small onion (s), red
- 4 tablespoon olive oil
- 0.5 teaspoon ½ chilli flakes
- some salt and pepper
- some oil for frying
- 2 teaspoons, heaped vegetable broth
- 3 teaspoons honey
Print Recipe
Pin Recipe Instructions
- Rinse the quinoa well under hot water to remove the bitter substances. Then simmer in 2 1/2 times the amount of water with the vegetable stock for approx. 15-20 minutes.
- Chop the onion into small cubes. Clean the fennel and carrot. Cut the fennel into small strips and coarsely grate the carrot. Briefly fry the onion, fennel and carrot in a little oil in a pan. Squeeze the lemon and pour about 1/3 of the juice over the hot vegetables. Stir in 1 teaspoon honey and season with a little salt and pepper.
- Drain the quinoa in a colander and drain. Mix the quinoa with the fennel and carrot mixture in a bowl and season to taste with olive oil, lemon juice, honey, chilli flakes, salt and pepper.
- Finally sprinkle the fresh cress on top and serve. It goes well with smoked tofu or, for non-vegans, grilled goat cheese.
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