Winterse Quinoa salade met geroosterde venkel
It’s damned cold outside but that just makes it more fun! I love to fire up the Q in winter times. Everything just smells better and it’s even more enjoyable to go inside with your delicious barbecued meal and share it with the ones you love in a warm home. This Winter time quinoa salad with smokeroasted fennel forms a perfect side for the brined lamb filet I shared a couple of days ago. Even my sons/little food journalists to be were positive about this Quinoa madness. The only thing left in their plates were the sweet and sour pickled beetroot pieces. But hey… They are still young and learning! We loved this meal and would consider it for the Christmas menu! What do you think?
Disclaimer: post made for @lidlbelgium all opinions shared are honest and personal.
It may be cold outside but don't let the cold scare you away from using the BBQ. Try making this delicious Wintery Quinoa salad with smokeroasted Fennel and find out how much fun it is to cook outside in the cold and enjoy your meal in the warmth of your house. But most of all how delicious this meal is. Have fun!
- 225 gr quinoa
- 1 l. Chicken Broth
- 3 small shallots
- 100 gr. sweet peas
- 1 tsp Fish sauce
- 250 gr. oyster mushrooms
- 100 gr. chestnut mushrooms
- 100 gr. pecan nuts
- salt and pepper at taste
- 2 small fennels
- 1 Tbsp Sunflower oil
- 1 sip Ricard/Pernod
- Salt and Pepper at taste
- Lemon juice at taste
- 100 ml. beetroot juice
- 100 ml cider vinegar
- 1 Tbsp Honey
- 2 pieces beetroot
- 1 twig mint
Mix the beetroot juice with cider vinegar, honey and a twig of mint. Stir Thoroughly.
Slice the beetroot in thin strips and place them in the pickling juice for at least 4 hrs.
Preheat your BBQ for indirect heat at 150°C
Remove the leafage from the fennel and keep aside as a garniture.
Remove the hard core from the fennel and slice the fennel in thin strips.
Place the Fennel strips on a heat resistand plate and pour over some sunflower oil. Bake the fennel and when it’s starts to colour quench it with a sip of Ricard.
Let gently simmer until the fennel is done and has absorbed the Ricard. Bring to taste with salt, pepper and lemon juice.
Cook the Quinoa in chicken broth following the instructions on the package.
Bake the pecan nuts in a dry pan to release it’s flavors.
Add some sunflower oil to the skillet and raise the fire to high heat.
Quarter the shallots and bake them in the cast iron skillet. When colored quench them with a sip of fish sauce and add the sweet peas. Let gently simmer until these are done.
Remove the shallots and sweet peas from the skillet and bake the mushrooms on high heat to get a nice colour and lots of flavor.
Mix the baked vegetables with the cooked Quinoa and pickled beetroot. Add some of the pickled beetroot, nuts and sweet peas on top for a nice color play and finish with the leafage from the fennel you kept aside.