The combination of slow roasted fennel and red onion 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.
- 1 Large fennel bulb, trimmed and chopped
- 1 Red Onion, peeled, halved and quartered into chunks
- Olive Oil
- Salt and Pepper
- 150g Quinoa
- 150ml good quality veg stock
- Squeeze of lemon juice
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. Make up your 150ml of veg stock.
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 liquid and so on. Pop your grains into the ready prepared stock, pop a lid on the pan and bring to the boil, turn down and simmer for 10 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 a squeeze of lemon juice, and pop in the fridge ready to serve!