Sweet slices of caramelized fennel anchor the meal, like a delicious vegetarian steak worthy of a fork and knife. The quinoa salad paired with it is packed with herbs and flavors of cumin and lime. The sundried tomatoes add a fresh chew and the edamame offers protein and a hint of green. Cook, relax and enjoy!
What you’ll need:
1 large fennel bulb
2 tablespoons white balsamic vinegar
½ cup rainbow quinoa
¾ cup frozen shelled edamame
½ teaspoon ground cumin
fresh mint sprigs
fresh cilantro
fresh dill
2 oz sundried tomatoes
1 lime
olive oil
coarse salt
freshly ground black pepper
Equipment:
skillet
small saucepan
strainer
zester
Recipe steps:
Brown fennel
Thinly slice fennel through the core. Heat 1 tablespoon oil in a large skillet over medium high heat. Add ½ the fennel and brown well on each side, about 4 minutes. Repeat with 1 tablespoon oil and remaining fennel.
Cook fennel
Return all the fennel to the skillet and add vinegar and salt. Cook over low heat until tender and brown, about 2 minutes. Remove from heat.
Cook quinoa and edamame
Bring a small saucepan of water to a boil. Add quinoa and cook until tender, 10–12 minutes. Add edamame cook for 1 minute more; drain well.
Chop herbs and tomatoes
Remove herb leaves from stems (1/3 cup mint, ½ cup each cilantro and dill) and roughly chop leaves. Chop sun dried tomatoes.
Combine
Combine quinoa, edamame, cumin, herbs, sundried tomatoes, ½ teaspoon salt and black pepper in a medium bowl. Stir gently to combine.
Dress
Wash the lime then zest and juice it directly into the salad. Stir 2 tablespoons olive oil into the salad. Serve with fennel. Enjoy!
Suggested Sips: A light style Sauvignon Blanc
