| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Caprial2 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Quinoa |
| 2 |
c |
Chicken or vegetable stock |
| 6 |
|
Shallots; halved |
| 1 |
|
Bulb fennel; peeled and |
|
|
; julienned |
| 1 |
tb |
Plus 1/2 cup olive oil |
| 3 |
tb |
Sherry vinegar |
| 3 |
|
Cloves garlic; chopped |
| 1 |
tb |
Chopped fresh fennel greens |
| 1/2 |
ts |
Dry mustard powder |
|
|
Salt |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Preheat the oven to 325°. Rinse the quinoa under cold running water until
the water runs clear. Heat the chicken stock in a 3-quart saucepan over
high heat until boiling. Add the quinoa and cook until tender and
translucent, about 15 minutes. Remove the pan from the heat and let the
quinoa sit for about 5 minutes. Transfer to a medium bowl and set aside.
Put the shallots and fennel in a medium ovenproof saute pan and drizzle
with 1 tablespoon of the olive oil. Place the pan in the oven and roast
until tender, about 45 minutes. Remove the pan from the oven and set aside
to cool. When the vegetables are cool enough to handle, remove them from
the pan and reserve the oil they roasted in. Coarsely chop the shallots and
fennel and add them to the bowl with the quinoa. Toss well to combine.
Combine the vinegar, garlic, fennel greens, and mustard in a small bowl and
mix well. Slowly whisk in the remaining 1/2 cup olive oil until the
dressing is emulsified and thickened. Stir in the reserved roasting oil and
season to taste with salt and pepper. Pour the dressing over the quinoa and
mix well.
Place the salad on a platter and serve at room temperature.
Converted by MC_Buster.
Per serving: 181 Calories (kcal); 3g Total Fat; (12% calories from fat); 6g
Protein; 35g Carbohydrate; 0mg Cholesterol; 23mg Sodium Food Exchanges: 2
Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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