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Zesty Quinoa and Roasted Fennel Salad with Citrus Vinaigrette
Discover a refreshing Zesty Quinoa and Roasted Fennel Salad with Citrus Vinaigrette. Perfect for clean eating enthusiasts. Try it today!
As the seasons change, I find myself craving fresh, vibrant dishes that are as nourishing as they are delicious. This Zesty Quinoa and Roasted Fennel Salad with Citrus Vinaigrette is a tribute to my love for clean eating, bursting with flavors that are both invigorating and comforting. Growing up, my grandmother would often serve fennel in various forms, and I've carried that tradition into my own kitchen, blending it with quinoa for a modern twist.
This salad is not just about taste; it's a celebration of clean eating principles. With every bite, you'll experience the crispness of roasted fennel, the nutty undertones of quinoa, and the bright zing of citrus. Fennel is known for its aromatic qualities and digestive benefits, while quinoa provides a complete protein source, making this dish both satisfying and wholesome. The simplicity of the ingredients allows the natural flavors to shine, making it a perfect meal for those who seek purity in their culinary adventures.
Recipe Overview
🥗 Vegetarian
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings
4
Calories
280 kcal
per serving
Cuisine
Mediterranean
Discover a refreshing Zesty Quinoa and Roasted Fennel Salad with Citrus Vinaigrette. Perfect for clean eating enthusiasts. Try it today!
Ingredients
- • quinoa: 1 cup
- • water: 2 cups
- • fennel bulb: 1, thinly sliced
- • olive oil: 2 tablespoons
- • orange juice: 1/4 cup, freshly squeezed
- • lemon juice: 2 tablespoons, freshly squeezed
- • honey: 1 tablespoon
- • Dijon mustard: 1 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • fresh parsley: 1/4 cup, chopped
- • orange zest: 1 teaspoon
- • arugula: 2 cups
Instructions
- 1 Preheat your oven to 400°F (200°C). This ensures the fennel roasts perfectly, bringing out its natural sweetness and crisp texture.
- 2 Rinse the quinoa under cold water using a fine mesh strainer. This step removes the natural coating called saponin, which can taste bitter.
- 3 In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and has absorbed the water. Fluff with a fork and set aside to cool.
- 4 While the quinoa is cooking, place the sliced fennel on a baking sheet. Drizzle with olive oil, then toss to coat evenly. Arrange in a single layer and roast in the oven for 20 minutes, or until the edges are golden and crispy, stirring halfway through.
- 5 In a small bowl, whisk together the orange juice, lemon juice, honey, Dijon mustard, salt, and pepper to create the vinaigrette. This bright dressing complements the earthy quinoa and fennel beautifully.
- 6 In a large mixing bowl, combine the cooked quinoa, roasted fennel, chopped parsley, and orange zest. Drizzle with the citrus vinaigrette and toss gently to coat all ingredients evenly.
- 7 Arrange the arugula on a serving platter and top with the quinoa and fennel mixture. Serve immediately, allowing the warm quinoa to slightly wilt the arugula for added texture.
Serving Suggestions
- • For a complete clean eating experience, serve this salad alongside a simple grilled chicken breast or roasted chickpeas for a vegan alternative. The light citrus notes pair beautifully with a glass of chilled Sauvignon Blanc, offering a crisp, refreshing complement to the dish. If you're preparing this salad for a gathering, consider garnishing with thinly sliced radishes for an added splash of color and crunch. The vibrant presentation is sure to impress guests, making it a standout centerpiece at any table.
Storage Tips
To store leftovers, place the salad in an airtight container and refrigerate for up to 3 days. While the arugula may wilt slightly, the flavors will continue to meld beautifully. For best results, store the vinaigrette separately and dress the salad just before serving to maintain its freshness. If you wish to freeze the quinoa and roasted fennel components, do so without the arugula. Freeze in a tightly sealed container for up to 2 months. Thaw overnight in the refrigerator and reheat gently in a skillet before assembling the salad.
Ratings & Reviews
4.0
Based on 1 rating
