> Recipes > Salad

Fennel and orange quinoa salad

Fennel and orange quinoa salad recipe

Fennel and orange quinoa salad

PT45M

Recipe featured on

Sous Vide iOS app

Why not try?

1
Preheat a water bath to 85°C
2
Add the quinoa and vegetable stock to a medium saucepan and bring to a simmer. Continue to cook for 15 minutes, or until the quinoa is cooked through but retains a bit of bite. Remove from the heat and leave to cool
  • 100g of quinoa
  • 500ml of vegetable stock
3
Meanwhile, prepare the fennel. Place the fennel pieces in a vacuum bag and add the orange juice and saffron. Seal the bag and place in the preheated water bath for 20 minutes
  • 1 fennel bulb, cut into quarters
  • 50ml of orange juice
  • 1 pinch of saffron
4
Place a frying pan over a high heat, then remove the cooked fennel from the bag and add to the hot pan. Sear the fennel until coloured on all sides, then remove from the heat and mix together with the cooked quinoa. Stir through the pomegranate seeds, toasted sesame seeds and chopped coriander and mix together until combined
  • 2 tbsp of pomegranate seeds
  • 1 tsp sesame seeds, toasted
  • 2 tsp fresh coriander, finely chopped
5
In a small bowl, mix together the olive oil and lemon vinegar to make a lemon dressing. Stir a little into the quinoa and season with salt and pepper. Check the quinoa salad for taste, seasoning and adding more dressing to taste if required
  • 3 tbsp of extra virgin olive oil
  • 1 tbsp of lemon vinegar
  • salt
  • freshly ground black pepper
6
Place the frying pan over a low heat and add the pine nuts, toasting gently until evenly coloured. Sprinkle over a pinch of salt and toss rigorously in the pan to combine. Tip the toasted pine nuts onto a small plate to cool slightly before adding to the salad
  • 2 tsp pine nuts
  • 1 pinch of salt
7
To serve, divide the fennel and quinoa salad between serving plates, topping each portion with a sprinkling of the toasted pine nuts. Arrange the orange segments on top of the salad and garnish with the nasturtium leaves and coriander cress. Whisk together the tahini, lemon juice and olive oil in a small bowl and drizzle over to finish
  • 6 orange segments
  • nasturtium leaves
  • coriander cress
  • 50ml of olive oil
  • 1 tbsp of tahini
  • 20ml of lemon juice

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Comments ()

Fennel and orange quinoa salad

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...