Quinoa and farro salad with pickled fennel

Delight your taste buds with a vibrant blend of quinoa and farro in a flavorful pickled fennel salad. A perfect harmony of textures and flavors.

Ingredients:

• 1 medium fennel bulb, fronds removed but with stems trimmed, quartered and sliced lengthwise into 1/8-inch planks
• 1 hot dried chili (optional)
• 2 sprigs dill
• 1/2 teaspoon yellow mustard seeds
• 1/2 teaspoon fennel seeds
• 1/4 cup sugar
• 1 tablespoon kosher salt
• 3/4 cup apple cider vinegar
• 3/4 cup water
• 1 1/2 cups cooked and cooled farro
• 1 1/2 cups cooked and cooled quinoa
• 3 tablespoons olive oil
• 1/2 cup finely (1/4-inch) chopped pickled fennel
• 1 tablespoon fennel pickling liquid
• Salt and freshly ground black pepper to taste
• 1/4 cup roughly chopped dill leaves (or half dill, half fennel fronds if you saved them)

Instructions:

1. For the Pickled Fennel:
2. Place the fennel into a 1-quart jar. Add the optional chili, along with dill, mustard, and fennel seeds.
3. In a small saucepan, mix together the sugar, salt, vinegar, and water. Bring the mixture to a boil over high heat, then pour it into the jar with the fennel. Seal the jar with a lid, refrigerate and serve once it has cooled. The pickled fennel can be stored in the refrigerator for at least 2 weeks.
4. For the Salad:
5. Combine all the ingredients in a serving bowl and gently mix them together. Taste the salad and adjust the seasoning with more salt, pepper, pickling juices, or olive oil as desired. Serve immediately or allow the salad to sit at room temperature for up to an hour before serving. It can also be stored in the refrigerator for a couple of days.

Summary:

• Calories: 2524 kcal
• Fat: 64 g
• Protein: 79 g
• Carbs: 424 g
• Potassium: 3930 mg
• Magnesium: 935 mg