Fennel and Quinoa Salad with Parsley and Dill

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



1.



Prepare an ice-water bath. Cut fennel bulb in half lengthwise. Using a sharp knife, slice lengthwise as thinly as possible. Place in ice-water bath.

2.



Toast quinoa in a saucepan over medium heat, stirring constantly, for 5 minutes. Add water, raise heat, and bring to a boil. Reduce to a simmer; cover, and cook for 15 minutes. Remove from heat, and let stand, covered, for 5 minutes. Transfer to a bowl; refrigerate, uncovered, until cool, about 1 hour.

3.



Drain fennel, and pat dry. Add parsley, dill, lemon juice, oil, salt, and pepper, and toss. Divide quinoa among bowls. Top with fennel mixture.