Quinoa and farro salad with pickled fennel

Try this delightful quinoa and farro salad with tangy pickled fennel. A flavorful blend of nutritious grains and zesty fennel for a refreshing dish.

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 in a 1-quart jar. Include the chili (if desired), dill, mustard, and fennel seeds.
3. In a small saucepan, mix together the sugar, salt, vinegar, and water. Heat until boiling over high heat and then pour the mixture into the jar with the fennel. Secure the lid and refrigerate. Enjoy once chilled. The pickled fennel can be stored in the refrigerator for at least 2 weeks.
4. For the Salad:
5. Mix all the ingredients in a serving bowl and gently combine them. Adjust the seasoning with more salt, pepper, pickling juices, or olive oil to your preference. Serve immediately or allow the salad to rest 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: 314 kcal
• Fat: 1 g
• Protein: 3 g
• Carbs: 70 g
• Potassium: 1137 mg
• Magnesium: 59 mg