Savor the Flavor

Quinoa Salad with Fennel and Orange Ingredients: 3-1/2 cups vegetable stock 1-1/3 cups quinoa, rinsed and drained 3 oranges 1 fennel bulb thinly sliced, using a mandolin; reserve the green feathery leaves torn into small pieces as garnish 2 scallions finely chopped 1/4 cup fresh parsley, coarsely chopped Instructions: Pour the stock into a saucepan, bring to a boil then add the oats. Simmer for 10-12 minutes, or until the germs separate for the seeds. Drain off the stock and discard, then spoon the quinoa into a salad bowl and let cool. Grate the zest from two of the oranges and put it into the screw-top jar. Cut of the top and bottom of each of the oranges and remove the peel in thin vertical slices with a knife. Cut between the membranes to remove the orange segments. Add the segment to the quinoa. Squeeze the juice from the leftover membranes into the screw-top jar (used for dressing). Add the fennel slices, scallions and parsley to the quinoa. Mix, toss with dressing, garnish and serve. Simple Citrus Dressing: Juice of 1/2 lemon, 3 tbsps. olive oil, pepper, to taste. To make the dressing, add the lemon juice and olive oil to the screw-top jar, season with a little pepper screw on the lid and shake well. Drizzle the dressing over the salad and toss together. Garnish with the fennel leaves and serve.

Anonymous Contribution

Lemon Vinaigrette

Ingredients: Zest and juice of 2 lemons 1/4 cup Dijon mustard 2 tsps. honey 1 clove garlic, minced 2 tsps. salt 1 tsp. black pepper, freshly ground 1/4 cup olive oil

Instructions: In a small bowl, whisk together the lemon zest and juice, mustard, honey, garlic, salt and pepper, whisk to combine. Add the olive oil and whisk until the dressing is emulsifies.

Vinaigrette can be stored for up to 2 weeks, shake or whisk before using.

Anonymous Contribution

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