Name: Barbecued fennel, red onion and orange salad with quinoa
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 5 small fennel bulbs (1kg), trimmed, quartered lengthways; 1 large red onion (300g), cut into thick wedges; 1/4 cup (60ml) olive oil; 2 cup (500ml) water; 1 cup (170g) quinoa; 1 medium orange (240g); 1/2 cup (125ml) white wine vinegar; 1 cup firmly packed flat-leaf parsley leaves; 1/4 cup coarsely chopped fresh dill

Ingredients

5 small fennel bulbs (1kg), trimmed, quartered lengthways

1 large red onion (300g), cut into thick wedges

1/4 cup (60ml) olive oil

2 cup (500ml) water

1 cup (170g) quinoa

1 medium orange (240g)

1/2 cup (125ml) white wine vinegar

1 cup firmly packed flat-leaf parsley leaves

1/4 cup coarsely chopped fresh dill

Method

1.Cook fennel and onion on a heated oiled barbecue grill plate until vegetables are just tender, brushing occasionally with 1 tablespoon of the oil.

2.Meanwhile, bring the water to the boil in a small saucepan. Add quinoa, reduce heat; simmer, covered, 10 minutes or until water is absorbed. Drain.

3.Peel orange; cut into segments. Place orange, fennel, onion and quinoa in a large bowl with remaining oil and remaining ingredients; toss gently to combine.

You can cook the quinoa in stock for a boost in flavour.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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