Roasted Fennel Salad Recipe

http://farmfluence.co
Using fresh organic produce from a #Farmfluence subscription box, Chef Andy Zambrano whips up another delicious, nutritious, vegetarian recipe. Follow along and make Roasted Fennel Salad with Quinoa.

Roasted Fennel Salad Recipe:
Ingredients:
Fennel - 1 bulb
Red onions - half a red onion
Olive oil - 1 tbsp
Quinoa - 1 cup
Cilantro bunch
Minced Garlic - 2 cloves
Dill - 2 sprigs
Lime juice - 1 lime
Salt - 1/2 tsp

Directions:

1. In a medium sized pot, start to boil 1 quart of water. Once it starts to roll, add in the quinoa and bring the heat down to medium.

2. Cook the quinoa for 5 minutes or until the germ has lost its white center. Drain and set aside.

3. As you wait for the quinoa to cook, julienne the red onion and cut the fennel bulb to wedges. Be sure to cut out top stems and the core of the fennel bulb before wedging.

4. In a skillet, start frying the garlic with the olive oil till golden brown on a medium low heat, about 4 minutes. Add the onions and continue to cook.

5. Once the onions have turned translucent, turn the heat up to medium and add the fennel wedges and salt. Continue cooking till both vegetables have browned significantly, 5 minutes. Once they have browned, deglaze with the juice of a lime.

6. Serve the quinoa in the middle of a plate and add the vegetables over it.

7. Top with cilantro and dill.