The Whole Grains Council
Published on The Whole Grains Council (https://wholegrainscouncil.org)

Home > Winter Quinoa Salad with Fennel and Oranges

1. In a small pot, bring the quinoa and 1 ½ cups water to a boil. Reduce to a simmer, then cook, covered, for 12-15 minutes, until the water is absorbed, and the quinoa sprouts a “tail.”

2. In another small pot, cover the lentils with an inch or so of water. Bring to a boil, then simmer for approximately 25 minutes, until the lentils are tender. Drain off the excess liquid and set aside.

3. Add cooked quinoa, cooked lentils, and all remaining ingredients to a large bowl and mix until well combined.

4. Best served chilled or at room temperature. Great for potlucks or brown bag lunches.

Banner Image: 
WinterQuinoaSalad_KT.jpg
Grain: 
Quinoa [1]
Ingredients: 

¾ cup quinoa

⅓ cup green or brown lentils 

1 small fennel bulb, thinly sliced

⅓ cup cilantro, chopped

1 orange, peeled and chopped into bite-sized pieces (preferably Cara Cara)

4 ounces feta cheese, crumbled (tangy goat cheese also works well)

½ cup pistachios, chopped

½ cup dried cranberries

2 tablespoons olive oil

2 tablespoons champagne vinegar (can use white wine vinegar)

Active time: 
15 minutes
Yield: 
4 servings
Nutrition: 
Calories: 480, Total Fat: 22g, Saturated Fat: 6g, Sodium: 290mg, Carbohydrate: 57g, Dietary Fiber: 9g, Sugar: 23g, Protein: 16g
Author: 

An Oldways Whole Grains Council Recipe, courtesy of Kelly Toups

Diet: 
Vegetarian & Vegan Diet
Recipe tags: 
Staff Favorites
Course: 
Salads
Meal: 
Lunch
Dietary choice: 
Vegetarian Gluten-free
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Description: 

While most cold weather recipes turn to warming spices, we love the bright, citrusy flavors in this herby winter quinoa salad.

Serving Size: 
approximately 1 1/2 cups

Source URL: https://wholegrainscouncil.org/recipes/winter-quinoa-salad-fennel-and-oranges

Links
[1] https://wholegrainscouncil.org/grain/quinoa