Quinoa with fennel and orange

Name: quinoa with fennel and orange
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 275 g 3 color quinoa; 1 chicken broth tablet; 410 ml cold tap water; 1 fennel bulb; 20 g fresh flat parsley; 2 medium oranges; 2 bunch onion; 1 el extra virgin olive oil; 2 el Inca berries; 120 g fresh pomegranate seeds

Quinoa salad with fennel, flat parsley, orange, spring onion, currants, pomegranate seeds and dressing

Ingredients

Kitchen Stuff

1 food processor

Directions

Wash the quinoa in a sieve under cold running water and let it drain.
Put with the bouillon tablet and the water in a pan and bring to the boil while stirring. Cook the quinoa in 8 minutes until done.
Remove from the heat and leave with the lid on the pan for 3 minutes. Spoon the quinoa on a large flat dish and allow to cool.
Meanwhile, finely fry the fennel bulb in the food processor in thin slices. Cut the parsley coarsely.
Clean the oranges clean and grate the orange zest of the orange. Cut the orange and white skin of both oranges with a sharp knife.
Cut out the segments between the membranes, collect the juice in a bowl. Cut the spring onion into thin rings.
Mix the oil with the orange zest and juice into a dressing. Season with pepper and salt.
Mix the quinoa with fennel, parsley, spring onions, inlays, orange slices and dressing. Garnish with the pomegranate seeds.