Summary

Ingredients

• 100 g quinoa, mixed colors
• 250 ml vegetable stock
• 1 orange (s)
• 2 tablespoon pomegranate seeds
• 2 tablespoon pine nuts, toasted

For the vegetables:

• 1 fennel bulb (s)
• some oil
• salt and pepper
• some vegetable broth

For the dressing:

• 0.5 ½ orange (s), the juice it
• 1 tablespoon lime juice
• 2 tablespoons extra virgin olive oil
• 2 teaspoons tahini
• 1 teaspoon lime juice
• 2 teaspoons water

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Instructions

1. Wash the quinoa thoroughly so that the bitter substances are flushed out, cook according to the instructions on the packet, drain well and allow to cool.
2. Clean and wash the fennel, cut lengthways into eighths so that they don`t fall apart. Finely chop the greens and set aside. Heat the oil in a pan, fry the fennel, season with salt and pepper, deglaze with the broth. Cook with the lid on for about ten minutes, turning once.
3. Peel and fillet the orange. Catch the juice for the dressing and press it out of the skins.
4. For the dressing, mix the orange and lime juice with salt and pepper, fold in the oil. Mix the quinoa with the dressing, carefully fold in the orange fillets and fennel greens, season to taste.
5. Serve with the fennel wedges. Mix the tahini with lime juice and water, sprinkle the salad with it and serve sprinkled with pine and pomegranate seeds.