Recipe

Fennel Quinoa Salad

Every Week We Deliver Everything You Need To Cook Amazing Meals

Fennel Quinoa Salad

Quinoa with roast sweet potato, onion, fennel, raisins & fresh herbs, topped with hazelnuts.




Ingredients to serve 2

  • ½ x onion
  • 1 x sweet potatoes – dice (1½ cm)
  • ½ tsp x cinnamon
  • ½ tsp x dried rosemary
  • 1 x fennel bulbs – trim ends & cut into quarters
  • 40g x hazelnuts
  • ¾ cup x rainbow quinoa
  • ½ x lemon – zest & juice
  • 1½ tbsp x raisins
  • 3g x fennel fronds – chop finely
  • 5g x parsley – chop leaves roughly
  • salt & pepper (from your pantry)salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 1 x onion
  • 2 x sweet potatoes – dice (1½ cm)
  • 1 tsp x cinnamon
  • 1 tsp x dried rosemary
  • 2 x fennel bulbs – trim ends & cut into quarters
  • 80g x hazelnuts
  • 1½ cups x rainbow quinoa
  • 1 x lemon – zest & juice
  • 3 tbsp x raisins
  • 5g x fennel fronds – chop finely
  • 10g x parsley – chop leaves roughly
  • salt & pepper (from your pantry)salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Onion: Peel the onion, then cut into wedges (1½ cm thick), then cut these wedges in half crossways.

Step 3

Roast veggies: Place the sweet potato on one side of a tin foil lined baking tray with a drizzle of olive oil. Season with salt and pepper, sprinkle with cinnamon and dried rosemary, then mix and arrange in a single layer. Place the onion and fennel bulbs on the other side of the tray with a drizzle of olive oil and salt and pepper. Mix and arrange in a single layer. Roast or 30-35 minutes until golden.

Step 4

Hazelnuts: Toast the hazelnuts in the oven for 5 minutes until golden. Remove and set aside to cool down, then chop them roughly.

Step 5

Rainbow quinoa: Place a pot on medium-high heat and add the quinoa with boiling water (3 cups for 4; 1½ cups for 2) and a pinch of salt. Bring to the boil and cover, turn down the heat and simmer (gently boil) for 15 minutes, until all the water is absorbed. Set aside to cool down, then add the lemon zest and mix through.

Step 6

Roast veg & quinoa: Add the roast veggies to the quinoa with the raisins and mix through. Drizzle with olive oil and add lemon juice to taste. Season with salt and pepper.

Step 7

Serve by mixing the fennel fronds and parsley through the quinoa and top with the hazelnuts.



Another Delicious Recipe From Daily Dish

close
Coconut Lime Quinoa Salad

Coconut Lime Quinoa Salad

Read More »

Why Us

We know you want to eat delicious, freshly prepared food every day. When you don't have the time to shop or pick a menu, we'd love to take care of it for you.

  • hello@dailydish.co.za
  • 079-726-8223
  • 13 Garnet Park, 6 Drill Avenue, Montague Gardens, Western Cape, South Africa, 7441

Get The Latest Dish!

Subscribe to our newsletter to get updates as well as news of upcoming Daily Dish Deals, boxes, competitions and collaborations

Twitter Feed