Carrot, Fennel and Quinoa Salad

13 Jun

 

 

 

 

 

 

 

 

Lunch on the go or at the office can be a bit of a problem.  Sandwiches, pasties, pasta salads etc are obviously out of the question so I find myself planning ahead far more (and relying on the beauty of Tupperware).

This salad has been created for 2 reasons:

  1. I had a bit of a fennel craving the other day, so here is my attempt to showcase the veggie in all its simple aromatic and aniseed-y goodness.
  2. I got a mandolin the other day and wanted to play with all the settings!

The ingredients:

1 carrot

1 fennel bulb

1 pepper

1 red onion

1 or 2 tbsp of capers (drained)

Couple of handfuls of qunioa

Vegetable stock/bouillon (of the gluten free variety, of course!)

Squeeze of lemon juice

Salt and pepper to taste

Extra virgin olive oil

Sunflower seeds

 

The recipe:

  1. Cook the qunioa according to the packet instructions, using vegetable stock or bouillon instead of just the water
  2. Whilst the qunioa is cooking, julienne the carrot, pepper and fennel and grate/dice the onion
  3. Squeeze ~½ a lemon over the veg
  4. When the qunioa has cooked and cooled, add to the vegetables.
  5. Add a drizzle of olive oil, the capers and salt and pepper to taste over the quinoa and vegetables. Mix.
  6. To serve, add a sprinkle of sunflower seeds
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One Response to “Carrot, Fennel and Quinoa Salad”

  1. putneyfarm June 13, 2012 at 10:50 pm #

    This looks / sounds great…

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