The Recipe
Fennel and Quinoa Salad with Parsley and Dill
COOK TIME : a few secondsPREP TIME : a few seconds
From Martha Stewart
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Ingredients
DESCRIPTION
Quinoa -- a quick-cooking grain with a mildly nutty flavor and a texture not unlike couscous-anchors this cool salad of crisp, thinly shaved fennel, pungent parsley and dill, and a squeeze of fresh lemon.
INGREDIENTS
- 1 medium fennel bulb, trimmed
- 1 cup quinoa
- 2 cups water
- 1 cup fresh flat-leaf parsley leaves
- 2 tablespoons chopped fresh dill
- 1/4 cup fresh lemon juice (from 1 to 2 lemons)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon coarse salt
- Freshly ground pepper, to taste
DIRECTIONS
NUTRITION
| Calories | 0 | 0% | |
| Cholesterol | 0 | 0% | |
| Carbohydrates | 0 | 0% | |
| Fat | 0 | 0% | |
| Protein | 0 | 0% |
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