Quinoa, Apple and Fennel Salad
13th Jan, 2015


  • 1 handful of almonds, toasted
  • 80g quinoa
  • 5 radishes, halved
  • 1/2 apple, thinly sliced
  • 1/2 small fennel, thinly sliced
  • 1 handful of chives, roughly chopped
  • 1 handful of golden raisins
  • Sea salt and black pepper

Equipment required:

Heat the oven to 180C. Place the almonds on a baking tray and cook for 5-7 minutes until lightly golden.

Meanwhile, place the quinoa in a pan with three times the amount of water, bring to the boil and simmer for 7-9 minutes until cooked. Transfer to a sieve, run under cold water to cool and drain well.

Transfer to a bowl, add the rest of the ingredients and mix.


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