Recipes | Fruits From Chile
Print Recipe


  • 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




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