Utterly fantastic...just wait until you chomp down on this combination of flavors! Yum.
2 bulbs roasted fennel, diced
2 cups dry quinoa, rinsed, cooked and chilled
4 green onions, thinly sliced
2 red pears, unpeeled and diced
1 1/2 cups dried cranberries
1/4 cup stemmed, chopped fresh dill
Toss above ingredients together in a large mixing bowl.
Now prepare the dressing:
Zest of 1 orange
1/2 cup freshly squeezed orange juice (about 1 orange)
4 Tbsp olive oil
6 Tbsp freshly squeezed lemon juice
2 1/2 tsp sea salt
1/2 tsp freshly ground peppercorns
Add dressing to quinoa mixture, lightly stirring to coat. Ready to serve or refrigerate.
Recipe notes: This salad tastes even better on day 2, and keeps for about 3-4 days in the refrigerator. A perfect addition to Winter holiday meals.
*gluten-free and soy-free
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