Quinoa salad with roasted fennel carrots and citrus
This quinoa salad with roasted fennel is so fresh and delicious. The citrus dressing adds a twist some the roasted nuts some crunch. Just amazing tasty vegan salat to enjoy.
Servings 2 portions
Ingredients
- 2 bulbs of fennel резене
- 3 large carrots
- 1/2 cup of quinoa
- 3 tangerines or orange
- 50 g almonds salted roasted almonds can be used
- 2 spoons olive oil
- salt to taste
For the dressing
- 1 spoons olive oil
- 1 tangerine juiced or half orange
- 1 spoon maple syrup or other natural sweetener
- salt to taste
- black pepper to taste
- same fresh parsley chopped
Instructions
- Preheat the oven to 200 degrees. Peel the fennel and carrots. Cut the fennel into slices. You cut the carrots in long stripes but not too thin.
- Season the vegetables with 2 tablespoons of olive oil and salt. Place the fennel and carrots on a baking sheet with baking paper. Bake the vegetables for about 30 minutes or until they turn golden brown
- in the mean time cook the quinoa as described on the package. First wash the quinoa with warm water to remove the bitter substances. Then let it cook for about 15 minutes.
- Mix the ingredients for the dressing well and let rest. Peel the tangerines /oranges that you add to the salad by also removing the skin.
- When the quinoa is cooked, let it cool down under cold running water. I use a large strainer to drain the quinoa, which is super convenient.
- When the vegetables are ready, wait 10 minutes for them to cool down a bit. Mix the quinoa, almonds and peeled tangerines/oranges in a large bowl. Add the roasted vegetables, dressing, and chopped fresh parsley.
Notes
Bon Apetit!