Quinoa salad with roasted fennel and caraway seeds
Delight your taste buds with this flavorful quinoa salad featuring roasted fennel and caraway seeds. A perfect blend of textures and aromatic spices.
Ingredients:
- 3 cups quinoa
- 1/2 teaspoon ground cardamom
- 1 head of fennel, finely diced.
- 1 cup almonds
- 3/4 cup sultanas or raisins
- 2 tablespoons caraway seeds
- fennel fronds for garnish
- salt
- olive oil
Instructions:
- Prepare the quinoa by following the instructions, including simmering it with cardamom in the water along with a pinch of salt. Once the quinoa is cooked, transfer it to a large bowl and loosen it with a fork..
- Arrange the sliced fennel on a baking sheet lined with parchment paper, then drizzle a light coat of olive oil and a sprinkle of salt over it. Roast in a preheated oven at 220 °C until the fennel is tender and crispy. If the fennel is finely diced, this should take approximately 15 minutes. Transfer the roasted fennel into the mixing bowl.
- Lower the oven temperature to 180 °C. Spread the almonds on a baking sheet and toast them until they are golden brown and fragrant, about 25 minutes. Keep an eye on them to prevent burning. Let the almonds cool down, then roughly chop them. Add the chopped almonds, as well as any almond crumbs and dust, into the mixing bowl.
- Mix in the sultanas, caraway seeds, and chopped fennel fronds into the bowl and combine everything thoroughly. Taste the salad and adjust the seasoning as needed. Avoid adding more oil as it can make the salad heavy; aim to keep it light and fluffy.
- This salad can be made in advance and stored in the refrigerator for up to 5 days. It's great for quick snacks, side dishes, or lunches.
Summary:
- Calories: 3273 kcal
- Fat: 119 g
- Protein: 111 g
- Carbs: 470 g
- Potassium: 5892 mg
- Magnesium: 1506 mg