Fennel, Quinoa, Orange, Walnut, and Basil Salad

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 380
  • Calories from fat: 28%
  • Fat: 10.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 4.7g
  • Protein: 12.2g
  • Carbohydrate: 62.9g
  • Fiber: 13.3g
  • Cholesterol: 0.0mg
  • Iron: 7mg
  • Sodium: 189mg
  • Calcium: 114mg


  • 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


  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.
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