Quinoa Fennel Salad
This quinoa and fennel is an easy vegan salad perfect for the late summer and fall months. It is flavored with ginger and herbs and can be enjoyed on its own, or as a side dish. Serves 2 as a main, 3-4 as a side.
Servings: 2 servings
Calories: 314kcal
Ingredients
- ½ cup quinoa dry weight
- 1 fennel bulb finely diced
- 1 zucchini sliced
- 1 cup coriander, parsley and mint combined amount, adjust to preference
- 1 teaspoon maple syrup
- 1 teaspoon apple cider vinegar or white distilled vinegar
- 1 cm ginger grated, adjust amount to preference
- 1 tablespoon pumpkin seeds
- pinch salt
For the dressing
- 1 tablespoon extra virgin olive oil
- 2 teaspoon apple juice
- 1 garlic clove minced or finely diced
- salt and pepper (pepper optional)
Instructions
- Add the fennel and zucchini to a pan and fry in olive oil for 10-15 minutes, or until softened and light golden brown. Add the maple syrup, ginger, apple cider vinegar (if using) and a pinch of salt. Cook for a further 2 minutes and then set aside to cool.
- Cook the quinoa according to packet instructions. Allow to cool.
- Make the dressing by combining the ingredients and stirring well to combine.
- Combine the quinoa into the fennel mix, and add pumpkin seeds, herbs, salt and pepper (if using).
- Plate up the salad and drizzle over the dressing. Then enjoy!
Notes
- This salad can actually be served as a warm salad. Simply serve immediately and don't allow the ingredients to cool.
- Adjust the amount of ginger to preference. It is one of the main flavors in the dish, so you can add more for a touch more heat, or reduce if you prefer.
- See above for ways to serve, and to make it a little heartier as a main dish.
- If you cannot tolerate apple cider vinegar, then white distilled vinegar scores 0 on the SIGHI list. Do note that some people aren't able to tolerate any vinegar.
- Nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- ginger, apple cider vinegar and garlic, which score 1.
- black pepper, which scores 2.
Nutrition
Calories: 314kcal | Carbohydrates: 43g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 72mg | Potassium: 1043mg | Fiber: 8g | Sugar: 10g | Vitamin A: 360IU | Vitamin C: 32mg | Calcium: 103mg | Iron: 4mg