Fennel Salad

fennelSource

  • 1/2 a cup of quinoa
  • 1 avocado
  • 1 fennel
  • 1 sweet red bell pepper
  • 1/2 a cup of sweet corn
  • 1 cup of beans (original called for a dozen fava beans, I used white beans)
  • 1 lemon
  • 1 lime
  • 1 teaspoon of dried thyme
  • apple cider vinegar
  • extra virgin olive oil
  • Optional – a handful of pomegranates and pumpkin seeds

Cut the fennel into  strips and soak it in a bowl with the juice of the lime, salt, and 2 TBS olive oil. Cool in the fridge.

Cook the quinoa.

Squeeze the lemon and pour this over the vegetables along with a sprinkling of apple cider vinegar, thyme, and salt. Once the quinoa is cooked and has cooled for a few minutes add it to the bowl along with the fennel – I like to add the olive oil, lime juice mixture that sits at the bottom of the fennel bowl to the salad for extra flavor. Mix everything together.

Slice the red pepper and avocado and mix them in along with the sweet corn. Serves two.

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