Fennel, Quinoa, Orange, Walnut,
and Basil Salad

Yield: 4 servings

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.

Recipe Source: Cooking Light Magazine - May 1997

Nutritional Information per serving: CALORIES 380(28% from fat); FAT 10.6g (sat 1g,mono 3.7g,poly 4.7g); PROTEIN 12.2g; CHOLESTEROL 0.0mg; CALCIUM 114mg; SODIUM 189mg; FIBER 13.3g; IRON 7mg; CARBOHYDRATE 62.9g
HU: 8 per serving or Core (if you leave out or count the walnuts)

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