Fennel and Pine Nut Salad
20 minutes - serves 3
1 bulb fennel, cut into quarters
1/4 cup raw pine nuts
2/3 cup quinoa
juice of 2 limes
olive oil, to taste
1/3 cup grated ricotta salata or pecorino romano (optional)
1. Boil medium pot of water. Add quinoa to water. Add salt to taste and reduce heat to simmer. Cook quinoa until al dente and tendrils begin to show.
2. Thinly slice fennel quarters to the thickness of your liking, by hand or using a mandoline. I like mine 2 mm thick.
3. Toast pine nuts over high heat in a dry skillet. Once they begin to brown, immediately remove from skillet and set aside in a bowl.
4. Mix fennel, quinoa, pine nuts and lime juice together in a bowl. Add olive oil and freshly ground pepper to your liking.
5. Add the grated cheese at this time. If not using cheese, add salt.
6. Two people can easily enjoy this dish. Then you can pack the third portion for lunch!
by sasha
1 bulb fennel, cut into quarters
1/4 cup raw pine nuts
2/3 cup quinoa
juice of 2 limes
olive oil, to taste
1/3 cup grated ricotta salata or pecorino romano (optional)
1. Boil medium pot of water. Add quinoa to water. Add salt to taste and reduce heat to simmer. Cook quinoa until al dente and tendrils begin to show.
2. Thinly slice fennel quarters to the thickness of your liking, by hand or using a mandoline. I like mine 2 mm thick.
3. Toast pine nuts over high heat in a dry skillet. Once they begin to brown, immediately remove from skillet and set aside in a bowl.
4. Mix fennel, quinoa, pine nuts and lime juice together in a bowl. Add olive oil and freshly ground pepper to your liking.
5. Add the grated cheese at this time. If not using cheese, add salt.
6. Two people can easily enjoy this dish. Then you can pack the third portion for lunch!
by sasha
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