Red Quinoa and Fennel Salad with Lemon and Mint Dressing
This high protein and tasty salad is a celebration of the array of fresh vegetables available this summer: crunchy fennel and capsicum, hydrating cucumber and lemon, juicy corn and freshly picked mint from the herb garden.
- 1/3 cup olive oil
- juice of one small lemon
- juice of one lime
- 2 tablespoons of chopped fresh mint
- salt and pepper, to taste
- 1 cob of corn
- 1 cup red quinoa
- 2 ½ cups water
- 1 fennel bulb with stalks and fronds, thinly sliced
- 1 medium cucumber, sliced diagonally
- 1 green capsicum, chopped
- extra chopped mint (optional)
- avocado (optional)
- To make the dressing, put olive oil, lemon juice, lime juice, mint, salt and pepper into a screw top jar and shake to combine and thicken. If you have time, this is best made a few hours beforehand to allow flavours to develop.
- Shuck the corn (remove husks and snap off base). Use a sharp knife to cut off kernels. Set aside.
- Rinse quinoa and place in a medium sized pot with water and a pinch of salt. Bring to a boil, reduce heat, cover and simmer for 15 -20 minutes or until water has been completely absorbed and the germ ring has separated from seed.
- During the last five minutes of cooking quinoa (just before the ring separates), add corn kernels to a steamer and steam above quinoa for five minutes. Alternatively, skip this step if you prefer raw corn.
- Allow quinoa and corn to cool.
- In a large bowl, combine remaining ingredients, pour over salad dressing and mix through. Top with extra chopped mint or avocado.