Shaved Fennel Salad
Ingredients
- 2 bulbs fennel
- 1 small red onion
- 4 cups arugula
- ¼ cup fresh parsley
- 1.5 cups crispy quinoa
- ¼ cup olive oil
- 1 lemon juice and zest
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Make crispy quinoa using 3 cups cooked quinoa. Spread on large rimmed baking tray. Toss with 2 tablespoons olive oil, ½ teaspoon sweet paprika, ½ teaspoon salt and ¼ teaspoon freshly ground black pepper. Bake in preheated 425 degree oven for 25 minutes.
- While the quinoa is crisping up, trim ends off fennel and then slice super thin. I use a small handheld mandolin for this to make it quick and easy.
Notes
LEMONS: I like my shaved fennel salad super tangy so I usually use 2 lemons....but it depends on how much juice your lemons provide. Some are juicier than others. If you like your salad a bit on the sweeter side, use the juice of one lemon and one orange.