Superfood Recipes: Grapefruit, Fennel, & Quinoa Salad
1 small bulb fennel, reserve stalks and fronds
1 grapefruit + 1 tbs fresh squeezed juice
1 cup red quinoa, cooked and cooled
1/2 tbs champagne vinegar
2 tbs walnut oil
1 tbs olive oil
salt and pepper to taste
Using a very sharp knife or mandolin, cut fennel bulb into very thin slices and set aside in a small bowl. In bowl with sliced fennel, toss to combine with olive oil, zest and juice from lemon. Let sit and marinate for approximately 20 minutes. Cut the leftover fennel stalk into very thin slices and set aside.
While fennel is marinating, halve the grapefruit. Carefully cut one half into thin slices, and squeeze juice out of remaining half into a small nonreactive bowl. Whisk to combine champagne vinegar, salt and pepper to taste. Pour dressing over cooked and cooled quinoa, set aside.
To serve, spread quinoa on a large plate. Top with grapefruit slices, marinated fennel, fennel stalks and fronds.
For more of Jill’s recipes visit her blog a Better Happier St. Sebastian.
More healthy recipes from the BLDG 25 Blog.