Best Quinoa Fennel Salad

This quinoa fennel salad has become my go-to lunch lately. There’s something about the nutty quinoa mixed with fresh fennel that just works so well together. I first tried this combination at a friend’s house and couldn’t believe I hadn’t thought of it before. Now I make a big batch on Sundays and have it ready for quick lunches throughout the week.

The best part about this salad is how it stays fresh in the fridge for days. I like to prep all my ingredients while I’m already in the kitchen making dinner, and the quinoa cooks itself while I’m doing other things. No need to spend extra time in the kitchen – just toss it all together, and you’re done.

Whether you’re looking for a light lunch or a side dish for dinner, this salad fits right in. Sometimes I’ll add chickpeas for extra protein, or toss in whatever vegetables I have in the fridge. It’s one of those recipes that’s hard to mess up.

What Kind of Quinoa Should I Use?

For this fresh salad, you can use any variety of quinoa – white, red, or black quinoa all work great. White quinoa tends to have the mildest flavor and softest texture, making it a good choice if you’re new to this grain-like seed. Red and black quinoa have a slightly crunchier texture and nuttier flavor, which can add an interesting dimension to your salad. Just remember to rinse your quinoa well before cooking, regardless of which type you choose – this removes the natural coating called saponin that can make quinoa taste bitter. Most quinoa sold today is pre-rinsed, but it’s still worth giving it an extra rinse just to be sure.

Options for Substitutions

This fresh salad recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Quinoa: You can swap quinoa with other grains like bulgur, couscous, or even brown rice. Just be sure to adjust cooking times according to package instructions.
• Fennel: If fennel isn’t your thing or you can’t find it, try using celery or thinly sliced apple for a similar crisp texture. The flavor will be different, but still tasty!
• Fresh herbs: Feel free to use any combination of soft herbs you have on hand – basil, dill, or chives work great too. If using dried herbs, use just 1/3 of the amount called for fresh.
• Maple syrup: Honey or agave nectar can easily replace maple syrup. Just start with a bit less as honey tends to be sweeter.
• Pumpkin seeds: Any seeds or nuts work well here – try sunflower seeds, chopped almonds, or pine nuts for different textures and flavors.
• Apple juice: Orange juice or even a splash of water with a touch more vinegar can work instead of apple juice.

Watch Out for These Mistakes While Cooking

The biggest mistake when preparing quinoa is not rinsing it thoroughly before cooking, which can leave behind a bitter, soapy taste from its natural coating called saponin – make sure to rinse it in a fine-mesh strainer until the water runs clear. When cooking quinoa, avoid lifting the lid while it simmers, as this releases the steam needed for perfectly fluffy grains – instead, let it cook undisturbed for 15-20 minutes until you see tiny spiral-like threads. Another common error is cutting the fennel too thick, which can overpower the other ingredients – try slicing it paper-thin using a mandoline or sharp knife for the best texture and balanced flavor profile. For the best results, let the dressed salad rest for 15-20 minutes before serving to allow the flavors to meld together, but add the herbs and pumpkin seeds just before serving to maintain their freshness and crunch.

What to Serve With Quinoa Fennel Salad?

This fresh and light quinoa salad makes a perfect side dish, but you can easily turn it into a complete meal with a few simple additions. Try serving it alongside grilled chicken breast or pan-seared salmon for a protein boost that complements the nutty quinoa and sweet fennel flavors. For a vegetarian option, adding chickpeas or white beans works really well, and they pick up all the nice flavors from the herbs and dressing. If you’re serving this at a barbecue or picnic, it pairs nicely with grilled vegetables or even simple turkey sandwiches – the crisp fennel and zingy dressing add a nice contrast to smoky or rich foods.

Storage Instructions

Keep Fresh: This quinoa fennel salad stays crisp and fresh in an airtight container in the fridge for up to 3 days. The flavors actually get better as they mingle together! If you’re making it for meal prep, you might want to add the fresh herbs just before serving to keep them looking their best.

Make Ahead: Want to prep this salad in advance? Cook the quinoa and prep the dressing up to 2 days ahead – just store them separately in the fridge. When you’re ready to eat, chop the fresh ingredients, combine everything, and you’re good to go. The pumpkin seeds can be toasted ahead too, just keep them in a separate container so they stay crunchy.

Pack for Lunch: This salad is perfect for lunch boxes! Just layer the ingredients with the dressing at the bottom of your container and the fresh herbs on top. Give it a good toss when you’re ready to eat. Remember to pack any leftover dressing separately to keep everything fresh and crisp.

Preparation Time	10-20 minutes
Cooking Time	20-30 minutes
Total Time	30-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 400-450
• Protein: 12-15 g
• Fat: 20-25 g
• Carbohydrates: 50-55 g

Ingredients

• 1/2 cup uncooked quinoa
• 1 fennel bulb, chopped finely
• 1 zucchini, sliced
• 1 cup mixed fresh herbs like coriander, parsley, and mint (adjust as desired)
• 1 teaspoon maple syrup
• 1 teaspoon apple cider vinegar (or regular white vinegar)
• 1 cm grated ginger (use more or less as desired)
• 1 tablespoon pumpkin seeds
• Pinch of salt
• 1 tablespoon extra virgin olive oil
• 2 teaspoons apple juice
• 1 garlic clove, finely minced or chopped
• Salt and optional pepper

Step 1: Cook the Vegetables

Add the fennel and zucchini to a pan and fry them in olive oil over medium heat for 10-15 minutes, or until softened and light golden brown.

Once the vegetables are cooked, add maple syrup, ginger, apple cider vinegar (if using), and a pinch of salt.

Cook everything together for an additional 2 minutes to meld the flavors, then set aside to cool.

Step 2: Prepare the Quinoa

While the vegetables are cooling, cook the quinoa according to the packet instructions.

Once cooked, allow the quinoa to cool to room temperature before combining it with the other ingredients.

This will prevent it from wilting the vegetables in the salad.

Step 3: Make the Dressing

In a separate bowl, make the dressing by combining your chosen ingredients.

Stir well to ensure all elements are well mixed, providing a balanced flavor profile for the salad.

Step 4: Assemble the Salad

Once the quinoa has cooled, gently combine it with the cooled fennel and zucchini mixture.

Add pumpkin seeds, fresh herbs, and season with salt and pepper to taste (if using).

Toss the salad lightly to ensure all ingredients are evenly distributed.

Step 5: Serve and Enjoy

Plate up the salad on your serving dish.

Drizzle the prepared dressing over the top just before serving to keep the salad fresh and crisp.

Then enjoy your flavorful, nutrient-packed quinoa salad!