Roasted Fennel & Quinoa Salad
with Eggs, Apples & Honey-Dijon Vinaigrette
Cooking time
15 minutes
Servings
2/4
Calories
530 /serving
Someone’s ready for spring. Yes, we’re looking at you! Let’s get it started with a robust salad of nutritious grains and awesome protein. Wedges of roasted fennel have a sweet anise flavour, set off with salty feta, eggs and crisp apple chunks.
We will send you:
- 2 Hard-boiled eggs
- 1 Celery stalk
- 1 Fennel bulb
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 57g Diced apples
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 95g Red & white quinoa
- 30g Feta
Contains: Eggs • Milk • Mustard
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
25 g
Saturated Fat
6 g
Sodium
560 mg
Total Carb
58 g
Sugars
17 g
Protein
20 g
Fibre
12 g
Preparation
Cook the quinoa
- Preheat the oven to 450°F.
- Using a strainer, rinse the quinoa.
- In a medium pot, combine the quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 16 to 18 min., until tender. Fluff the quinoa.
Roast the fennel
- Meanwhile, halve and core the fennel bulb; cut into wedges.
- On a lined sheet pan, toss with a drizzle of oil and S&P.
- Roast, 12 to 14 min., until tender.
Mise en place
- Meanwhile, slice the celery on an angle.
- Quarter the eggs and drizzle the cut-sides with oil; season with S&P.
Make the salad
- In a large bowl, combine the baby greens, quinoa, celery, fennel, cheese, apples, vinaigrette and S&P.
Plate your dish
- Divide the salad between your plates.
- Top with the eggs. Bon appétit!
