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Quinoa and Farro Salad with Pickled Fennel
FOOD5217Ingredients
30Minutes
380Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 fennel bulb (medium, fronds removed but with stems trimmed, quartered and sliced lengthwise into 1/8-inch planks)
- 1 dried chili (optional)
- 2 sprigs dill
- 1/2 tsp. yellow mustard seeds
- 1/2 tsp. fennel seeds
- 1/4 cup sugar
- 1 Tbsp. kosher salt
- 3/4 cup apple cider vinegar
- 3/4 cup water
- 1 1/2 cups farro (cooked and cooled)
- 1 1/2 cups quinoa (cooked and cooled)
- 3 Tbsp. olive oil
- 1/2 cup fennel (finely, 1/4-inch chopped pickled)
- 1 Tbsp. pickling liquid (fennel)
- ground black pepper
- salt
- 1/4 cup dill (leaves, roughly chopped, (or half dill, half fennel fronds if you saved them))
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium1170mg49% |
| Potassium600mg17% |
| Protein10g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate65g22% |
| Dietary Fiber9g36% |
| Sugars7g |
| Vitamin A4% |
| Vitamin C10% |
| Calcium6% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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