Ingredient/ Dates
Recipe/ Vegan & Gluten Free Date and Fennel Quinoa Salad
Dietary Consideration/ Kosher for Passover, Vegan, Gluten Free, Dairy Free, Low Fat, Low Calorie (and tasty!)
After way too many nights of eating and drinking way too much, a healthy dinner full of salads was much needed. One salad in particular was full of leftover veggies from a previous trip to the market and packed with flavor. Fennel and dried dates are a great combination, but what gave this salad its unique flavor was the addition of a Serrano chili and lemon segments. It definitely has a kick but is sweet, savory and delicious... see recipe below.
(Passover) Vegan & Gluten Free Date and Fennel Quinoa Salad
Serves 4
Ingredients/
1/4 cup plus 1 tablespoon olive oil
2 medium fennel bulbs (2 1/2 pounds), cut lengthwise into 1/4"-thick slices
Kosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
2 teaspoons ground cumin
1 teaspoon sugar
1 cup quinoa, rinsed
1 lemon
1 Serrano chile, seeded, chopped
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1/4 cup dried dated, coarsely chopped
Preparation/
Heat 1/4 cup oil in a large skillet over medium heat. Add fennel; season with salt and pepper. Cook, stirring occasionally, until fennel is just tender and lightly golden, 10–12 minutes. Stir in lemon juice, cumin, and sugar; cook for 1 minute. Season with salt and pepper. Set aside.
Meanwhile, bring quinoa and 3 cups water to a boil in a medium saucepan. Cover, reduce heat to low, and simmer until quinoa is cooked, about 10 minutes. Drain; return to pan. Cover; let sit for 15 minutes. Fluff with a fork; transfer to a large bowl.
Using a small sharp knife, cut all peel and white pith from lemon (cut into supremes). Cut between membranes to release segments; discard membranes and roughly chop. Add lemon with any juices and remaining 1 Tbsp. oil to quinoa; stir. Add fennel mixture, chile, dates, and herbs. Toss gently to incorporate. Season with salt and pepper. Transfer salad to a bowl and serve.
