Zesty Quinoa & Fennel Salad

Name: Zesty Quinoa & Fennel Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Australian
Ingredients: 1 cup (200g) red quinoa; 1 yellow capsicum, seeds removed, finely diced; 2 tomatoes, quartered, seeds removed, thinly sliced; 1 red onion, finely diced; 1 fennel bulb, thinly sliced; 1 bunch of basil, leaves picked, roughly torn; 1/2 cup (125mL) olive oil; 4 tablespoons Hellmann's Real Mayonnaise; 1 red chilli, seeds removed, thinly sliced; 1 orange, zested and juiced; 1/2 lime, zested and juiced; salt and black pepper, to taste

It doesn't matter if you pronounce it qwin-o-ahh, or keen-wha, it is still going to taste amazing with this delicious recipe.

NUTRITIONAL FACTS

Serving Size: 4

Amount per Serving

Title	Amount per Serving

4 People

Servings
15 Minutes

Prep Time
20 Minutes

Cooking Time
35 Minutes

Ready In

1 cup (200g) red quinoa
1 yellow capsicum, seeds removed, finely diced
2 tomatoes, quartered, seeds removed, thinly sliced
1 red onion, finely diced
1 fennel bulb, thinly sliced
1 bunch of basil, leaves picked, roughly torn
1/2 cup (125mL) olive oil
4 tablespoons Hellmann's Real Mayonnaise
1 red chilli, seeds removed, thinly sliced
1 orange, zested and juiced
1/2 lime, zested and juiced
salt and black pepper, to taste

Place quinoa in a fine wire-mesh strainer; rinse under running water 1 minute. Drain. Place quinoa, 1 1/2 cups water and bring to a boil. Cover and reduce heat to low. Simmer for 12-15 minutes or until liquid is absorbed. Set aside for 10 minutes. Transfer to a large serving bowl. Set aside to cool slightly.
2. Using a small sharp knife cut a cross into the base of each tomato. Place tomatoes into a heatproof bowl. Cover with boiling water. Set aside until skins just start to lift. Transfer to a bowl of ice water. Set aside to cool When cool, peel skins off. Then cut into strips.
3. Pull the fronds (top leaves) off your fennel bulb, roughly chop and set aside. Finely dice remaining fennel bulb. Place chopped fennel nto a bowl. Add red onion, tomatoes, quinoa,
4. In a bowl cmbine olive oil, Hellmann’s Real Mayonnaise, chilli, orange zest and juice and lime zest and juice. Season to taste. Pour over quinoa mixture, toss to coat. Garnish with fennel fronds.