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Ref: 201
Heading: Starters & Soups
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 4
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Ingredients & Prep

   2 Fennel Bulb
   1000 ml  Vegetable stock
   200 g  Quinoa
   200 ml  Orange Juice
   80 ml  Extra virgin olive oil
   40 g  Pomegranate seeds
   10 g  Sesame seeds, toasted
   8 g  Fresh coriander, finely chopped
   1 tbsp  Lemon Juice
   1 tsp  Cider Vinegar
   1 pinch  Saffron
  Dressing
   80 ml  Olive oil
   50 g  Tahini
   2 tbsp  Lemon juice
  Garnish
   12 Orange cut segments
   20 g  Toasted Pine nuts
   sprinkle  Sea salt
   20 g  Fresh coriander chopped
   sprinkle  Edible Flowers
   sprinkle  Fresh coriander or cress

Method

  Step 1
Cut fennel into 6mm slices leaving the root to keep whole then place in a sauce pan, add orange juice & saffron, heat until starts to boil, turn off & place on a lid & leave for 20 mins.
  Step 2
Place quinoa & Veg stock in a pan & simmer for about 15 mins until just cooked with a little bite, then leave to cool.
  Step 3
Blend or whisk all dressing ingredients together & set aside.
  Step 4
Heat a frying pan toast pine nuts & set aside, with same pan sear the fennel l until brown, then remove, add cooked quinoa, & heat, add lemon juice, olive oil & vinegar, then off the heat folding in pomegranate seeds, sesame seed, fresh coriander & cooked fennel, season to taste.
  Step 5
Divide quinoa fennel mixture on serving plates, add garnish ingredients i.e. pine nuts (blow torch orange segments is optional) & drizzle on dressing & flowers/cress.

Suggestion & Tips

You could use couscous or buckwheat instead of quinoa.
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