Fennel and Corn Quinoa Salad

fennel salad

 

 

 

 

 

 

 

 

 

 

 

 

Keeping your diet clean is a way of healthy living and it can be made simple if you plan your meals ahead! To help you get started, here we have scoured for you a delicious and nutritious, Fennel and Corn Quinoa salad recipe. The ingredients used are packed full of health boosting nutrients to keep you energised throughout the day. Read on for details and remember to check out our blog for more healthy recipes you can easily prepare!

Serves: 2

Ingredients

  • 1/4 cup of quinoa
  • 1 avocado
  • 1 small fennel
  • 1 red pepper
  • 1 tin sweetcorn, drained (about 165g)
  • A dozen broad bean pods
  • 2 lemons, juiced
  • 1 tbsp of dried thyme
  • Large handful of fresh dill, chopped
  • Large handful of pomegranate seeds
  • Handful of pine nuts
  • Olive Oil
  • Salt and pepper

Methods:

  • Cut the fennel into thin strips and place in a bowl with the juice of one squeezed lemon, salt and two tablespoons of olive oil. Refrigerate it for a few hours until you are ready to eat. This process helps to soften the fennel while also giving it a zesty lemon and subtle olive oil flavours.
  • Next, pre-heat oven to 200C and prepare your sweet corn and pine nuts by spreading them out on a baking tray and drizzle with olive oil and a sprinkle of salt. Bake them for 5-10 minutes until golden brown.
  • Place the quinoa in a saucepan and fill with two cups of boiling water, a sprinkling of salt and a drizzling of lemon juice. Allow it to boil for 12-15 minutes until the grains are soft and delicious. Adding more water to the pan when necessary.
  • While the quinoa cooks cut the red pepper, remove the seeds inside and slice into thin cubes. Next cut the avocado into cubes, discarding the skin and the stone. In a bowl, add the avocado and red pepper and pour in the sweet corn and pine nuts.
  • Next, shell the beans and place them in a steamer for five minutes. Transfer these into the bowl of avocado, red pepper and corn. Squeeze the remaining lemon and pour this over the vegetables along with the thyme, chopped dill and salt. Once the quinoa is cooked and has cooled for a few minutes add it to the bowl along with the fennel. Add the pomegranate seeds and mix everything together. Serve and enjoy!

 

Recipe and image courtesy of deliciouslyella.com.

 

 

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