Fennel, Quinoa, Orange, Walnut, and Basil Salad

Recipe from

Cooking Light

Nutritional 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


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


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.

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.


chef Andrée Robert,

Maison Robert,

May 1997
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