Back

Quinoa w/ Orange and Fennel

Print

Ingredients

1 1/4 c. water

1 c. quinoa

1 orange

1/4 fennel bulb, cored and sliced

2 scallions, chopped (w/ green part)

1 T. olive oil

1 T. white balsamic vinegar

1/2 t. ground cumin

1/8 t. cayenne pepper

1/4 t. sea salt

1/4 t. black pepper

Directions

In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low and simmer 30 mins. until all water ins absorbed. Remove from heat and let stand 5-10 mins. Fluff w/ fork and cool.

In a small bowl, combine oil, vinegar, cumin, salt, pepper and cayenne. Zest the orange and add zest to vinaigrette.

Peel the orange and separate into sections. Cut sections into bite-sized pieces.

Combine quinoa, orange pieces, fennel, scallions and vinaigrette in a medium bowl. Toss lightly. Serve at room temp. or chilled.

Recipe courtesy of The Butcher Shoppe.