Roast Fennel & Red Onion Quinoa Salad

Roast Fennel & Red Onion Quinoa Salad

The combination of slow roasted fennel and red onion combined with quinoa that has been cooked in veg stock gives this salad a lovely depth of flavour and freshness at the same time. Fennel is an excellent source of vitamin C and contains, potassium, manganese, copper, phosphorus and folate.

Roast Fennel & Red Onion Quinoa Salad. Vegan. GF

Print This
Serves: 4 Prep Time: Cooking Time:

Ingredients

  • 1 Large fennel bulb, trimmed and chopped
  • 1 Red Onion, peeled, halfed and quartered
  • Olive Oil
  • Salt and Pepper
  • 150g Quinoa
  • 150ml good quality veg stock
  • Squeeze of lemon juice

Instructions

Preheat your oven to 160°C. When you are cutting the fennel save some of the fronds from the tops to garnish

Place the chopped red onion and fennel onto a baking tray. Pour over a little olive oil and salt and pepper. Pop in the over and roast for 40 mins, turning occasionally.

Meanwhile prepare your quinoa. I find the best way to achieve fluffy quinoa is to use a ratio of 1:1 water to grains. Measure out the grains and wash them thoroughly in cold water. Drain and pan fry on a medium heat to steam off /lightly toast. Pop a little olive oil and lemon juice in a pan and measure out your water or stock – if using 100g grains use 100ml water and so on. Pop your grains into the water, pop a lid on the pan and bring to the boil, turn down and simmer for 7 minutes, then turn the heat off and allow to steam for a further 7 mins.

Once the quinoa is cooked set aside to cool.

When the fennel and onion are roasted, mix into the quinoa with a good shake of salt and pepper and pop in the fridge ready to serve!

You may also like

Leave a Comment