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.
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.