Quinoa with Roasted Fennel, Currants and Dill


Quinoa with Roasted Fennel, Currants and Dill


  • 1 cup organic quinoa, rinsed
  • 2 cups water
  • A pinch of sea salt
  • 4 scallions, washed, trimmed, sliced
  • 1 fennel bulb, thinly sliced
  • 1/4 cup slivered, blanched almonds
  • 1/8 cup dried currants
  • 2 garlic cloves, roughly chopped
  • 4 tablespoons olive oil
  • 2 tablespoons white balsamic vinegar or white wine vinegar
  • 2 teaspoons dried dill
  • 2 tablespoons fresh parsley, chopped
  • Juice from 1 lemon lemon
  • Olive oil (optional)
  • Sea salt
  • Black pepper


Preheat oven to 400 degrees. Place quinoa and water in a pot and season with salt. Cover, bring to a boil, and cook the quinoa until all the water is absorbed. With a fork, gently fluff the quinoa. Set aside. (If you have a rice cooker, you can prepare the quinoa as you would prepare white rice.) In a large bowl, combine the scallions, fennel, almonds, garlic, olive oil, vinegar, dill, garlic, and a generous pinch of sea salt. Mix to combine. Pour the mixture onto a baking sheet and evenly spread it out. Roast for 20-25 minutes or until the fennel starts to brown. Remove the pan from the oven. Pour the fennel mixture back into a large mixing bowl. Add the cooked quinoa, currants, chopped parsley, and lemon juice. Drizzle a little lemon olive oil or regular olive oil into the mixture if it seems a little dry. Stir to combine. Taste. Season with salt and fresh cracked pepper. Serve warm or at room temperature.

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