Italian Red Quinoa Fennel Citrus Winter Salad
Facebook0Twitter0Linkedin0Email0X Yummly0 print 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. Ingredients 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