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Quinoa with Fennel, Tangelo, Avocado + Herbs

When it comes to salads I have one rule – don’t be shy. The possibilities with salads are only limited by your imagination, so if you find yourself with a bowl of limp garden greens I’m awfully sorry but you only have yourself to blame. A great salad has a mixture of textures, a punchy dressing and is by no means a strictly vegetable-only party. Use what’s in season, and if that means crunchy apples, pear, citrus fruits, or berries then toss them in! Have a bit of fun and play around with flavours and take your next salad to giddy heights.

Quinoa with Fennel, Tangelo, Avocado + Herbs www.fingerforkknife.com

This recipe features a lovely mix of seasonal ingredients. Brussels sprouts, bright purple cabbage and fennel give great crunch and texture, little chunks of avocado add creaminess, and segments of tangelo hidden amongst the veggies pop like little sweet surprises. The salad is finished off with a floral-kissed rosewater and honey dressing. Gorgeous.

Quinoa with Fennel, Tangelo, Avocado + Herbs www.fingerforkknife.com

Salad:

¾ cup quinoa, rinsed and drained

¼ purple cabbage, sliced finely

1 baby fennel, sliced finely

2 tangelos*, peeled, segmented

½ avocado, diced

6 brussels sprouts

½ cup flat leaf parsley, roughly chopped

½ cup mint leaves, roughly chopped

Honey-Rosewater Dressing:

4 tbsp extra virgin olive oil

1½ tbsp apple cider vinegar

1 tsp rose water

½ tbsp honey

Sea salt

Black pepper

NOTES:

*Oranges can be substituted here if you can’t get a hold of tangelos

Quinoa with Fennel, Tangelo, Avocado + Herbs www.fingerforkknife.com

  1. Cook quinoa in 1½ cups of water in a large saucepan for 10-12 minutes, until tender. Drain well, then spread on a large tray to cool and dry while you prepare the rest of the salad.
  2. For the dressing, combine all ingredients in a bowl, season to taste, whisk until well combined. Set aside.
  3. Cut the stem of the brussels sprouts and remove the large outer leaves, finely slice the rest. Place the cabbage, fennel, avocado, tangelo segments, sliced brussels sprouts, and herbs into a large bowl. Add cooled quinoa. Just before serving drizzle a little bit of the dressing over the salad at a time, gently toss with your fingertips until everything is coated
  4. Transfer salad to a big serving platter or bowl, garnish with whole brussels sprout leaves and serve.

Serves 4

Quinoa with Fennel, Tangelo, Avocado + Herbs www.fingerforkknife.com

36 thoughts on “Quinoa with Fennel, Tangelo, Avocado + Herbs

  1. I’m not noted for eating salad, but like your ingredients. Two things I like to have in salad are citrus fruit [orange & grapefruit segments] and mushrooms cooked in vinegar then cooled. Shall be making some notes, although in the UK the seasons are a-changing!

  2. beautiful flavours and fabulous photos. I so agree about your philosophy on salads… they are a meal every day of the week if you make them right 🙂

  3. Kate. I’m not kidding when I say that I was honestly blown away by this photo when you posted it on Instagram. I’ve loved every one of your photos so far but this one really is one of the best food photos I’ve ever come across. Amazing amazing amazing. Am sure it tastes so damn good too. Thanks for being such an inspiration =)

  4. Being a ‘mostly’ meat guy … I AM still a very passionate foodie who LOVES Quinoa! I substitute it for rice often and eat it regularly as a side or all ‘jacked up’ in salads like this one! Good work !! Stay hungry Kate !! 🙂

  5. Pingback: DID YOU KNOW ABOUT THE TANGELO? | naijaseals

  6. Pingback: Rooftop Honey Melbourne - Countlan Magazine

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