Marinated fennel with quinoa and seed salad
serves
6
Marinated fennel with quinoa and seed salad
Ingredients (13)
- 2 tbs red wine vinegar
- 1/4 cup (60ml) extra virgin olive oil
- 2 garlic cloves, crushed
- 4 baby fennel bulbs, tops trimmed, thickly sliced
- 8 green spring onions, trimmed
- 1 avocado
Quinoa and seed salad
- 1/2 cup quinoa
- 1 cup (250ml) rice milk, plus extra if needed
- 1/4 bunch basil, leaves chopped, plus extra leaves to garnish
- 1 garlic clove, crushed
- 1 tbs lime juice
- 1 tbs olive oil
- 1/4 cup each of linseeds*, pepitas (pumpkin seeds), sunflower seeds* & pine nuts
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Mix vinegar, oil and garlic in a bowl, then season. Add fennel and onion, then set aside for 1 hour.
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2.Meanwhile, make salad. Place quinoa in a pan with Vitasoy Ricemilk – add extra milk if needed to cover. Bring to the boil, then simmer over medium-low heat for 10-15 minutes until grains begin to swell and become tender and milk is almost absorbed. Drain and cool.
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3.Combine basil, garlic, juice and oil and set aside. Toast seeds and nuts in a dry frypan until golden. Toss warm seeds with dressing and quinoa. Season to taste.
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4.Preheat barbecue or chargrill pan to medium-high, cook fennel for 5-10 minutes, turning to brown on all sides. Remove and keep warm while you cook the spring onions for 2-3 minutes.
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5.Cut the avocado into thick wedges. Divide the avocado, fennel and onion among serving plates. Top with salad and extra basil leaves.
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