Side Dish: United States – Warm Fennel and Orange Quinoa with Parsley and Mint

Serving Size: 4

Approximate Time

Prep 20 min

Cook 16 min

Total 36 min

Ingredients

1 cup (170 g) quinoa, rinsed
1 1 / 2 cups (360 ml) low-sodium vegetable broth or water
1 medium fennel bulb, cored and thinly sliced (reserve fronds for garnish)
1 small shallot, thinly sliced
1 large navel orange (finely grate zest, then segment; reserve 2 tbsp (30 ml) juice)
2 tbsp (30 ml) fresh lemon juice
3 tbsp (45 ml) extra-virgin olive oil, divided
1 tsp Dijon mustard
1 tbsp capers, rinsed and chopped (optional)
1 / 4 cup (30 g) sliced almonds or pistachios, toasted
2 tbsp (8 g) chopped fresh parsley
1 tbsp (4 g) chopped fresh mint
1 / 4 tsp red pepper flakes (optional)
Kosher salt and freshly ground black pepper to taste

Instructions

Combine quinoa and broth (or water) in a saucepan with a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook until liquid is absorbed, 14–16 minutes. Remove from heat, cover, and let steam 5 minutes; fluff with a fork.
Meanwhile, heat 1 tablespoon olive oil in a skillet over medium. Add sliced fennel and a pinch of salt; cook, stirring occasionally, until tender and lightly golden, 6–8 minutes. Stir in shallot and cook 1–2 minutes more. Remove from heat.
In a small bowl, whisk orange zest, reserved 2 tablespoons orange juice, lemon juice, Dijon, remaining 2 tablespoons olive oil, a pinch of salt, black pepper, and red pepper flakes (if using) until emulsified.
In a large bowl, combine warm quinoa, fennel–shallot mixture, capers (if using), half the herbs, and half the nuts. Pour over the citrus vinaigrette and toss to coat evenly.
Gently fold in the orange segments. Taste and adjust seasoning with more salt, pepper, or lemon juice as desired.
Transfer to a serving dish and finish with remaining herbs, nuts, and chopped fennel fronds. Serve warm alongside the crusted mahi-mahi.