Quinoa salad with fennel and oranges

Ingredients for 2 servings:

• 100 g quinoa, mixed
• 250 ml vegetable stock
• 1 orange(s)
• 2 tbsp pomegranate seeds
• 2 tbsp pine nuts, roasted
• 1 fennel bulb(s)
• some oil
• salt and pepper
• some vegetable broth
• ½ orange(s), the juice
• 1 tbsp lime juice
• 2 tbsp extra virgin olive oil
• 2 tsp tahini
• 1 tsp lime juice
• 2 tsp water

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Wash the quinoa thoroughly to remove any bitterness. Cook according to the package instructions, drain well, and let cool. Trim and wash the fennel, then cut it lengthwise into eighths so it doesn’t fall apart. Finely chop the greens and set aside. Heat oil in a pan, fry the fennel, season with salt and pepper, and deglaze with stock. Cover and cook for about ten minutes, turning once. Peel and fillet the orange. Reserving the juice for the dressing, squeeze it out of the skins. For the dressing, mix the orange and lime juices with salt and pepper, then whisk in the oil. Mix the quinoa with the dressing, carefully fold in the orange segments and fennel greens, and season to taste. Serve with the fennel eighths. Mix the tahini with the lime juice and water, drizzle over the salad, and serve sprinkled with pine nuts and pomegranate seeds.