Fennel is high in potassium and loaded with other nutrients that have been found to improve bone health.
Grilled Fennel with Toasted Quinoa
Servings
6 Servings
Ingredients
- 2 fennel bulbs sliced
- 3 tablespoons extra virgin olive oil divided
- Kosher salt
- Freshly ground black pepper
- ¼ cup fresh herbs like basil parsley,nand thyme and some fennel fronds
- Zest and juice of 1 lemon
- ¼ cup raw quinoa
Instructions
- Trim fennel bulbs by removing stalks and fronds (set aside fronds to mix with herbs).
- Cut off any hard inedible outer layers.
- With your fennel bulb upright, cut ¼-inch slices vertically.
- Brush each side using 2 tablespoons olive oil and sprinkle with salt and pepper.
- Place slices on a medium hot grill, turning until you get a nice char on each side and fennel is tender to the touch. Alternatively, place on a baking pan and broil until charred.
- Whisk together remaining 1 tablespoon olive oil, herbs, and lemon juice and zest, adding salt and pepper to taste. Drizzle all over fennel.
- Meanwhile, toast quinoa: Rinse well, drain, and pour into a medium sauté pan. Stir grains over medium-high heat. Watch as quinoa dries out and begins to brown and even pop—that’s how you know it is ready. Remove from heat and set aside until ready to use.
- Sprinkle toasted quinoa over fennel and serve warm or at room temperature.
- Nutritional information per serving: 110 calories, 7g fat, 0mg cholesterol, 67mg sodium, 10g carbohydrates, 3g fiber, 3g sugar, 2g protein
- Courtesy of the 28 Day JOY of KOSHER Challenge by Jamie Geller and Tamar Genger MA, RD.
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