Fennel Quinoa Salad with Yoghurt Dressing

I don’t exactly know why, but fennel is one of those vegetables that usually ends up in the back of our refrigerator for far too long. I decided it was about time I showed this crunchy vegetable some kitchen love! This Fennel Quinoa Salad with Yoghurt Dressing is light, refreshing and very easy to make. Even if you’re not a fan of fennel’s distinct anise flavor, you need to try this salad! It’s crunchy, low in fat and wonderfully rich in flavor. Summer on a plate!

Fennel Quinoa Salad with Yoghurt Dressing

SERVES: 2 people

EQUIPMENT: mandolin/vegetable peeler/sharp knife, medium mixing bowl, glass jar

INGREDIENTS:

Fennel Quinoa Salad

1 medium fennel, finely sliced
4 tablespoons lemon juice + zest to taste
1 tablespoon maple syrup
Cayenne pepper & Himalayan crystal salt or sea salt, to taste

1 ½ cup cooked quinoa
1 large handful of blueberries (or strawberries, raspberries, blackberries…)
Fresh dill (or other herbs)

Yoghurt Dressing

6 tablespoons plant-based yoghurt, unsweetened (coconut, cashew…)
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon maple syrup (optional)
Cayenne pepper & Himalayan crystal salt or sea salt, to taste
Dill, finely chopped (or other fresh herbs)

DIRECTIONS:

Marinated Fennel

1. Trim the base of the fennel bulb and then halve or quarter it. Using a mandolin, vegetable peeler or sharp knife, turn the fennel into thin slices.
2. In a medium mixing bowl, combine the fennel shavings with the lemon juice, lemon zest, maple syrup, cayenne pepper and salt. Taste and adjust the seasonings if needed. Let the fennel sit and marinate for a few minutes while you prepare the yoghurt dressing.

Yoghurt Dressing

1. Combine yoghurt, lemon juice, olive oil, maple syrup, cayenne pepper and salt in a small glass jar. Close the lid and shake well. Taste and adjust the seasonings if needed.
2. Add the finely chopped dill, close the lid again and shake until well combined.

Fennel Quinoa Salad

1. Combine the cooked quinoa with the marinated fennel.
2. Add blueberries and fresh dill to taste.
3. Drizzle with yoghurt dressing or serve on the side.

JULIE’S TIPS & TRICKS:

• This fennel quinoa salad will stay fresh for 2 days or longer in an airtight container in the refrigerator, especially if you store the dressing in a separate container. Chilled, the yoghurt dressing should stay fresh for at least 5 days.
• Try this yoghurt dressing with other herbs and spices too! I love adding mustard seeds, herbes de Provence, fresh mint, spicy horseradish…
• Did you know fennel is a great source of vitamin C, fiber, potassium and magnesium? It’s also really hydrating, low in calories and a natural diuretic, which makes it a great flat belly food!

Now I would love to hear from you! Have you ever tried raw fennel in salads? How do you like to serve it? Let me know by leaving a comment down below.