Fennel And Quinoa Salad With Parsley And Dill Food

BLACK QUINOA, FENNEL AND CELERY SALAD

Steps:

• In a salad bowl, combine the sliced fennel and celery, the quinoa, parsley and chives.
• In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt, pepper and olive oil. Toss with the salad and serve.

FENNEL AND QUINOA SALAD WITH PARSLEY AND DILL

Steps:

• Prepare an ice-water bath. Cut fennel bulb in half lengthwise. Using a sharp knife, slice lengthwise as thinly as possible. Place in ice-water bath.
• Toast quinoa in a saucepan over medium heat, stirring constantly, for 5 minutes. Add water, raise heat, and bring to a boil. Reduce to a simmer; cover, and cook for 15 minutes. Remove from heat, and let stand, covered, for 5 minutes. Transfer to a bowl; refrigerate, uncovered, until cool, about 1 hour.
• Drain fennel, and pat dry. Add parsley, dill, lemon juice, oil, salt, and pepper, and toss. Divide quinoa among bowls. Top with fennel mixture.

FENNEL, ORANGE, AND PARSLEY SALAD

Steps:

• Trim fennel bulbs. Quarter, core, and thinly slice the bulbs crosswise.
• Using a paring knife, remove the peel and pith of oranges. Separate oranges into segments over a large bowl (to catch the juices), then add segments to bowl.
• Add fennel, parsley, olives, and oil; season with salt and pepper. Gently toss, and serve.

PARSLEY SALAD WITH FENNEL AND HORSERADISH

Steps:

• Toss fennel and parsley together in a medium bowl. Add lemon juice, season with salt and pepper, and toss to coat. Season again with salt, pepper and more lemon juice if you like. (It should be fairly lemony.)
• Drizzle with olive oil, toss to coat and grate a bit of fresh horseradish over everything, gently tossing to distribute the horseradish. (Doing it this way prevents clumping.) Transfer to a serving bowl and grate more horseradish over before serving.

FENNEL WITH PARSLEY, PARMESAN, AND LEMON

Steps:

• Halve, core, and thinly slice fennel bulb (preferably on a mandoline). In a bowl, toss fennel with fresh lemon juice.
• Add parsley leaves, reserved fennel fronds, and olive oil to bowl with fennel and toss. Season with salt and and pepper and sprinkle with shaved Parmesan.

QUINOA-FENNEL PILAF

Steps:

• Rinse quinoa in a bowl in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a fine sieve.
• Cook onion, celery, carrot, and fennel in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until onion is softened, 5 to 6 minutes. Add quinoa and sauté over moderately high heat, stirring, until lightly toasted, 2 to 3 minutes. Add water and salt and pepper to taste and cook over moderately low heat, covered, until quinoa is tender and liquid is absorbed, 12 to 15 minutes.