Grain Salad with Orange, Fennel, Pomegranate, and Mixed Herbs
Print Recipe
Ingredients
- 3 cups cooked rainbow quinoa, cooled to room temperature
- 1 large or 2 small fennel bulbs, sliced thin
- segments of 2 Chilean Navel oranges
- 1/3 cup pomegranate arils
- ¼ cup sliced almonds
- generous handful coarsely chopped flat leaf parsley + 2 tablespoons chopped chives (and chive blossoms if available)
- 1/3 cup extra virgin olive oil
- juice and zest of 1 lemon
- flaky sea salt + freshly ground black pepper to taste
Directions
Arrange quinoa, fennel, and oranges on a serving platter or in a salad bowl. Scatter pomegranate arils, almonds and herbs over the top.
Whisk together olive oil, lemon juice and zest and a generous pinch of salt flakes and freshly ground. Dress just before serving.
Serve with additional salt and pepper to taste.
Serves 2 as a main, 4 as a side dish
