Red Quinoa Fennel Citrus Salad

Red Quinoa Fennel Citrus Salad

Red Quinoa Fennel Citrus Salad

As another birthday nears, this salad reminds me to keep the curiosity of a child, even with food.  Winter produce is full of a vast selection of citrus.  While we often can get stuck in ruts of navel oranges and pink grapefruits, this salad gives you freedom to be curious.  Try some new citrus.  Blood oranges, Cara Cara oranges, Pomelo, White grapefruit...Channel your inner child and play with your tastebuds.

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15 MINUTES 
4 SERVINGS 


INGREDIENTS 
3/4 cup red quinoa 
1 bulb fennel 
2 blood oranges 
2 navel oranges 
2 tbsp fresh basil, chopped 
2 tbsp fresh mint, chopped 
2 tbsp champagne vinegar 
1/4 tsp. salt
 Dash of black pepper


1 Gather ingredients 
2 Place quinoa in a pan. Cover and cook over medium heat until quinoa starts to "pop", just 3-5 minutes. 
3 When quinoa has "popped" (and before it starts to burn), add 1 1/2 cups water. Cover, bring to a boil, then reduce to a simmer. Cook until quinoa is done, about 12 minutes.
4 To prepare your fennel, first pluck off and chop about 1/4 cup of the fronds. Discard the stalks (or save for vegetable stock). 
5 Core and peel the outer layer of the fennel bulb. 
6 Quarter the bulb and then use a mandolin (set on 3 thickness, or a medium-large thickness) to thinly slice the fennel bulb. 
7 Remove the rind of the oranges and cut into slices. Remove any seeds that might be hiding. Keep any juices and use these in your salad. 
8 When quinoa is ready, it will "burst". Remove the lid and fluff. Let cool a few minutes.
 9 In a large bowl, combine the fennel, quinoa, mint, basil, champagne vinegar, salt, and pepper. Mix well.
10 Add the citrus and all of their juices. Gently fold just until combined. 
11 Let sit for at least 1 hour or, ideally, overnight. Serve slightly chilled.

Servings: 4
Yield: 8 cups

Nutrition Facts
Serving size: 1/4 of a recipe (9.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 216.9
Calories From Fat (10%) 20.61
% Daily Value
Total Fat 2.32g 4%
Saturated Fat 0.26g 1%
Omega-3 Fatty Acids g 
Omega-6 Fatty Acids g 
Cholesterol 0mg 0%
Sodium 179.9mg 7%
Potassium 742.24mg 21%
Total Carbohydrates 45.28g 15%
Fiber 8.21g 33%
Sugar 5.95g 
Protein 6.96g 14%
Calcium 86.64mg 9%
Copper 1.23mg 62%
Folate 28.13mcg 7%
Riboflavin 0.21mg 12%
Iodine 0.02mcg <1%
Iron 87.77mg 488%
Magnesium 204.42mg 51%
Manganese 0.27mg 14%
Niacin 0.42mg 2%
Phosphorus 18.42mg 2%
Selenium 0.86mcg 1%
Thiamin 0.08mg 5%
Vitamin A 745.46IU 15%
Vitamin B12 105.14mcg 1752%
Vitamin B6 1.28mg 64%
Vitamin B6 1.28mg 64%
Vitamin C 48.95mg 82%
Vitamin D 0.11IU <1%
Vitamin E 2.92mg 29%
Vitamin K 0.58mcg <1%
Zinc 84.99mg 567