Minty quinoa with fennel and grapefruit

When the weather turns colder you need to make sure to eat enough vitamines to keep your immune system strong, so that your body can keep up with the sudden changes. Eating fresh fruits and drinking colourful smoothies is going to help you score a lot of vitamins, but I also love to eat rich salads packed with nutrients for a good healthy dinner. This is one of my current favourites because it is not only full of taste but also really easy to make.The taste combination was inspired by the Moroccan cuisine, with the sweet and anise-like fennel and fresh mint combined with the sour crunchy pomegranate seeds and juicy grapefruit bites.
Quinoa with grapefruit and fennel

This is a vegetarian dish, but the quinoa contains complete proteins, so it is a good source of plant based protein. As a bonus it also contains B vitamins, riboflavin folates and is rich in minerals. The grapefruit and pomegranate contains a high amount of vitamin C amongst other vitamins to keep your immune system strong.

Minty quinoa salad with pomegrenade and grapefruit

Ingredients (for 2):

  • 200 grams quinoa
  • ½ fennel bulb
  • 1 pomegranate
  • 1 pink grapefruit
  • Juice of ½ lemon
  • 2 tablespoon olive oil
  • Black pepper
  • Handful of mint

First you need to rinse the quinoa well in a fine sieve in order to make sure that it does not have a bitter side taste. Cook it in about 300 millilitre water for 15 minutes. Remove stem of the fennel and cut into thin slices. When quinoa is cooked (drain excess water if needed) remove from stove and add fennel to the pot. Mix, cover and let it rest for 10 minutes. The heat in the grains allows the fennel to soften without losing nutrients or taste.

Clean pomegranate: you might want to use kitchen gloves for this process, otherwise your hands could get stained. Cut off the skin of the grapefruit with a sharp knife and cut into bite size pieces. Save excess juices for the dressing. Coarsely chop mint.

For the dressing mix lemon juice with olive oil and season with black pepper.

Combine combine all ingredients in a salad bowl. You can serve it straightaway or keep in the fridge up to 3 days.

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