Spring is here and so are delicious spring vegetables and herbs! Becoming vegan opened my culinary world up to so many vegetables, herbs, roots, that I had never ventured to try before. This quinoa salad is a perfect way to introduce yourself, and others, to cooking with fennel and radish.
Spring Quinoa, Shaved Fennel & Radish Salad
1 cup quinoa (any variety)
2 cups water (for cooking quinoa)
1/4 tsp. sea salt
1/2 cup walnuts, toasted (optional)
1/2 orange, juiced
1/2 lemon, juiced
1/4 cup extra virgin olive oil
1 Tbsp. apple cider vinegar
1-inch piece of fresh ginger, grated
1 large fennel bulb, thinly sliced
6-8 radishes, thinly sliced
1 shallot, thinly sliced
Fresh ground pepper & additional sea salt, to taste
- Rinse the quinoa well in a fine-mesh strainer. Bring 2 cups of water to a boil in a medium-size pot; add quinoa and salt. Bring back to a boil and cook for about 10-15 minutes. Drain any excess water. Let quinoa sit for 10 additional minutes in the covered pot; heat turned off. Fluff with fork and set aside to cool.
- If using raw walnuts, lightly toast in an oven set at 400°F for about 5 minutes or same amount of time if using a toaster oven. Set aside to cool.
- Juice the orange and lemon and add into a large bowl. Add olive oil and apple cider vinegar. Whisk.
- Use fresh ginger, grate (I don’t recommend using powdered ginger in this recipe). Clean, and trim the fennel, shallot and radishes. Slice very thinly. Add ginger, fennel, shallot and radishes to the large bowl, toss and coat well with the liquids.
- Add cooled quinoa, walnuts, pepper and salt, to taste. Toss lightly to coat.
Yields approximately 4 cups of salad | Serves 4-6
Note: Let the fennel and radishes sit in the orange, lemon and vinegar juice for a few minutes. It helps reduce some of that licorice flavor from the fennel bulb and spicy bite from the radishes – if you want that. 🙂
How to slice fennel via YouTube by MonkeySee Videos