Black Quinoa, Fennel and Celery Salad

This salad was a big surprise. It is so simple. I began with a bulb of fennel and some celery that I had on hand in the refrigerator, the remains of a bag of black quinoa, and fresh herbs from my garden, thinking that I would need to add some unexpected ingredients to achieve something interesting. But the contrasts of textures and the crisp, clean flavors of the fennel and celery in a lemony dressing made for a salad that I can’t resist. Slice the fennel and celery as thin as you can.

Ingredients

• 1 medium-size fennel bulb (about 10 ounces), quartered, cored and very thinly sliced
• 1 long or 2 shorter celery sticks, very thinly sliced
• 2 cups cooked black quinoa (about 3/4 cup uncooked)
• ¼ cup chopped flat-leaf parsley
• 2 tablespoons chopped chives
• 2 tablespoons freshly squeezed lemon juice
• 1 small garlic clove, puréed
• Salt and freshly ground pepper to taste
• 5 tablespoons extra virgin olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    288 calories; 18 grams fat; 2 grams saturated fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 5 grams protein; 54 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 4

Preparation

1. In a salad bowl, combine the sliced fennel and celery, the quinoa, parsley and chives.
2. In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt, pepper and olive oil. Toss with the salad and serve.

• This will keep for 3 days in the refrigerator.

5 minutes