Quinoa Salad With Fennel, Carrot, Zucchini and More.
January 24, 2012
I figure as long as I'm on a posting roll, I may as well share with you a really yummy salad I made. Now, I know I have mentioned on more than one occasion how crazy I am about this quinoa salad with apples and aged gouda. (It still might be the best.) Then, the other night for Supper Club, Alice made this quinoa dish. Also really, really good. But today I wanted crunchy and fresh with lots of flavor. I remembered a salad my friend Megan made and asked her for the recipe. I followed it mostly and made a couple of changes just because I had different ingredients on hand. It was so very insanely delicious. If I do say so myself. ;-)
Quinoa Salad With Fennel, Carrot and Zucchini
I think it's really important to chop the vegetables finely. I'm not sure why, but it's just better.
2 c. cooked quinoa (cooled to room temperature)
1 small zucchini, chopped finely
5 small carrots, chopped finely (I had a beautiful rainbow assortment which worked nicely)
1/2 red pepper, chopped finely
1 small head fennel, chopped finely
2 small shallots, minced
1 garlic clove, minced
zest and juice of 2 meyer lemons
1/4 c. sherry vinegar
1/3 c. extra virgin olive oil
sea salt and pepper
Combine the first 5 ingredients in a serving bowl. Mix together remaining dressing ingredients and add to quinoa and vegetables. Stir to combine and season with salt and pepper.