I made a salad using that super grain quinoa with my roasted tomatoes and it was deeelish. I threw together what was hanging around in our fridge (now, sort of working again). Roasted fennel, creamy avocado, roasted tomatoes and lemon zest quinoa. Perfect. This weekend has seen us out for walks, more blackberry picking, buying two pairs of shoes for autumn (me, not him), having guilt about buying two pairs of shoes, lots of cooking and eating, burying my head in new cookery books, drinking tea and reading, writing very long sentences, just relaxing. I think I recommend it.
I haven’t specified amounts here as this really is a thrown together salad depending on how many people you are feeding. I made this for just little old me.
Fennel bulb chopped and fronds removed
Squeeze of lemon juice to taste
Extra virgin olive oil
Avocado peeled and chopped
Preheat oven gas mark 5, 190°C, 375°F
Roast tomatoes using this method. Spread fennel across a baking tray and roast for approximately 30 minutes. You will probably need to have the fennel on the top shelf of your oven and the tomatoes below if you are making them at the same time. You may need to adjust your oven temperature accordingly. Cook your quinoa according to the pack instructions. (I really like this video for cooking quinoa from Sarah at My New Roots). Once the quinoa is cooked add the lemon zest and leave it to steam with the lid on until everything else is ready. When you are ready to serve your salad fluff the quinoa with a fork and combine with the tomatoes, fennel and avocado. Add a squeeze of lemon juice and a drizzle of olive oil and eat at room temperature.