Easy | Servings: 6 | Ready In: 20 minutes | Yield: about 8 cups
Red quinoa, fennel, and winter citrus pair with mint to create a light, healthy, Italian salad. This vegan, oil-free recipe is elegant enough for a dinner party. Serve it as a gluten-free, refreshing side for Brown Rice Pasta with Marinara, Cavolo Nero: Kale and White Bean Soup, or Italian Farro Vegetable Soup.
- 3/4 cup red quinoa
- 1 1/2 cups water
- 1 bulb fennel
- 2 blood oranges, segmented
- 2 navel oranges, segmented
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh mint, chopped
- 2 tablespoons Champagne vinegar
- 1/4 teaspoon salt
- Dash of black pepper
How it’s Done
To cook Red Quinoa: Place the quinoa in a pan. Cover and dry-toast over medium heat until quinoa starts to “pop”, just 2-3 minutes. When the 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. Set aside and let cool 5 minutes.
To Prepare Salad Ingredients: While the quinoa cooks, prepare the ingredients for the salad. Pluck off about 1/4 cup of the fennel fronds and roughly chop. Discard the stalks (or save for vegetable stock). Core and peel the outer layer of the fennel bulb. Quarter the bulb and then use a mandolin to thinly slice the fennel bulb. 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.
Chop mint and basil.
Place the fennel, citrus, basil, mint, Champagne vinegar, salt, and pepper in a medium bowl. Let marinate until the quinoa is ready.
To finish the Italian Red Quinoa Fennel Citrus Winter Salad: When the quinoa has cooled, add it to the bowl with the salad ingredients. Fold together until combined.
Serve chilled or at room temperature.
Yield: 8 cups
Chef Katie’s Tips:
Red Quinoa: Quinoa comes in three colors: white, red, and black. It is native to Peru, where it grows organically and used to fuel Incan warriors. Red quinoa adds beautiful color to this salad, but you can use any color (or blend of colors) for this recipe.
Fennel Stalks for Stock: Save the fennel stalks for vegetable stock. Simply start a plastic bag and add other fennel stalks, asparagus ends, and leftover onions and carrots. When you have a full bag, it’s time to make stock.
Make Ahead: This salad gets even better the next day as the acid from the citrus breaks down the fennel. However, the acid will turn the basil and mint brown. If serving this a day or two later, hold off on adding these fresh herbs until just before serving.
Japanese Mandolin: This small kitchen gadget is helpful for thinly slicing vegetables like the fennel used in this salad. For this recipe, I set my mandolin to 3 thickness (or a medium-large thickness) for consistent, beautiful pieces.
Champagne Vinegar: This clear vinegar provides a light, mild flavor and is not as harsh as other acids like white wine vinegar or lemon juice. You can use it in other recipes calling for these ingredients.
Watch to Learn More:
|Amount Per Serving|
|% Daily Value *|
|Total Fat 2 g||3 %|
|Saturated Fat 0 g||0 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 30 mg||1 %|
|Potassium 243 mg||7 %|
|Total Carbohydrate 32 g||11 %|
|Dietary Fiber 5 g||21 %|
|Sugars 12 g|
|Protein 4 g||9 %|
|Vitamin A||13 %|
|Vitamin C||94 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Shopping and Gear List
- truRoots Organic Red Quinoa, 12 Ounce
- Walnut Champagne Vinegar – 1 bottle – 6.75 fl oz