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Fennel, Quinoa, Orange, Walnut, and Basil Salad

Yield 4 servings

Ingredients

  • 3 cups cooked quinoa
  • 1 cup chopped fennel bulb
  • 2 tablespoons minced shallots
  • 1 teaspoon grated lemon rind
  • 1 teaspoon grated orange rind
  • 2/3 cup fresh orange juice
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh basil
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups orange sections
  • 1/4 cup chopped walnuts, toasted

Nutrition Information

  • calories 380
  • caloriesfromfat 28 %
  • fat 10.6 g
  • satfat 1 g
  • monofat 3.7 g
  • polyfat 4.7 g
  • protein 12.2 g
  • carbohydrate 62.9 g
  • fiber 13.3 g
  • cholesterol 0.0 mg
  • iron 7 mg
  • sodium 189 mg
  • calcium 114 mg

How to Make It

  1. Combine quinoa, fennel, and shallots in a large bowl; set aside. Combine lemon rind and next 7 ingredients (lemon rind through pepper) in a small bowl; stir well. Pour over quinoa mixture; toss well.

  2. Spoon 1 cup of salad onto each of 4 plates. Arrange 1/2 cup orange sections around each salad; sprinkle each salad with 1 tablespoon walnuts.

Maison Robert