In Dinner By Nece 06 June 2021 Ziemek

Quinoa Salad With Fennel Bulb



  • 1 cup uncooked white quinoa
  • 1 cup water
  • 1/2 tsp grapeseed oil
  • 1/8 tsp turmeric
  • 1/4 tsp fresh thyme leaves
  • Salt & Pepper


  • 1/3 cup olive oil
  • 3 tbsp lemon juice
  • 1 tsp sea salt
  • 1/2 of shallot
  • 1/8 tsp caraway seeds


  • 1/2 of big fennel bulb
  • 1 cup cubed baby cucumber
  • 1/2 cup cubed red bell pepper
  • 1/4 cup finely chop parsley
  • 3 tbsp finely chop the dill
  • 1/2 cup chop walnuts
  • 1/8 tsp crushed caraway seeds
  • Zest from 1 lemon
  • Salt and pepper if needed


Making the Quinoa

Rinse the uncooked quinoa until water runs clear; drain the water. Turn on the stovetop to med-high temperature. Heat a pot, and make sure you use one with a lid. Once hot, add oil. Once the pot and oil are hot, add quinoa, turmeric, thyme, salt, pepper, and water and cover. Bring to boil. Once boiled, lower the temperature to simmer and cook the quinoa for 15 minutes. When finished, separate the quinoa using a fork, put it in a big bowl and set it aside to cool down.

Cooked Quinoa

Making the Salad

Place the sauce ingredients in a small bowl. Slice the fennel bulb into cubes, put it in a separate bowl and add some dressing just enough to coat it. Put it aside to marinate just until everything is all chop and ready.

Fennel Bulb Marinating

Slice the cucumber and red bell pepper into cubes. Roughly chop the walnut. Finely chop parsley and dill. Get a big bowl, put all the ingredients starting with the quinoa, followed by the vegetables and the dressing. Mix it and adjust sea salt and pepper to taste.

Mixing the ingredients

You can now enjoy your crunchy and delicious quinoa salad.

Quinoa Salad