Red Quinoa Salad with Roasted Fennel, Fresh Orange and Almonds with Cumin Vinaigrette

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the fennel wedges on a baking tray, toss with 1 tablespoon (15 ml) olive oil, 1/4 teaspoon salt, and a pinch of black pepper, and roast for 18 to 20 minutes, turning halfway through, until tender and browned at the edges.

2. 2

   Meanwhile, place the red quinoa in a saucepan with the water and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 14 to 16 minutes until the liquid is absorbed. Remove from the heat, let stand for 5 minutes, and fluff with a fork.

3. 3

   Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until lightly golden and fragrant. Remove immediately so they do not burn.

4. 4

   In a small bowl, whisk together the remaining olive oil, lemon juice, honey, Dijon mustard, ground cumin, the remaining salt, and black pepper until the vinaigrette is well emulsified.

5. 5

   In a large bowl, combine the warm cooked quinoa with the baby spinach so it softens slightly. Add the roasted fennel, orange segments, green olives, fresh mint, and half of the toasted almonds.

6. 6

   Pour the vinaigrette over the salad and toss gently so the orange segments stay intact. Finish with the crumbled feta and the remaining almonds on top. Serve warm or at room temperature.