Quinoa, fennel and tomato salad
9th Sep, 2014


  • 150g Quinoa
  • ½ fennel bulb, remove the root and finely slice
  • 100g cherry tomatoes, halved
  • 1 handful edamame beans
  • 1 handful mange tout, roughly chopped
  • 1 handful chives, roughly chopped
  • Juice 1 lemon
  • 1 tsp rapeseed oil
  • Pinch flaked sea salt
  • Pinch black pepper

Equipment required:

Serves 2 

Place the quinoa in a pan with three times the amount of cold water, bring to the boil and simmer for 6-8 minutes until the quinoa is tender.

Drain in a sieve and rinse under cold water. Place the quinoa in a bowl and add the rest of the ingredients. Mix well and season to taste.

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