Fennel is high in potassium and loaded with other nutrients that have been found to improve bone health.
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- Prep Time
- 2 fennel bulbs, sliced
- 3 tablespoons extra virgin olive oil, divided
- Kosher salt
- Freshly ground black pepper
- ¼ cup fresh herbs like basil, parsley, and thyme and some fennel fronds
- Zest and juice of 1 lemon
- ¼ cup raw quinoa
1. Trim fennel bulbs by removing stalks and fronds (set aside fronds to mix with herbs).
2. Cut off any hard inedible outer layers.
3. With your fennel bulb upright, cut ¼-inch slices vertically.
4. Brush each side using 2 tablespoons olive oil and sprinkle with salt and pepper.
5. Place slices on a medium hot grill, turning until you get a nice char on each side and fennel is tender to the touch. Alternatively, place on a baking pan and broil until charred.
6. Whisk together remaining 1 tablespoon olive oil, herbs, and lemon juice and zest, adding salt and pepper to taste. Drizzle all over fennel.
7. Meanwhile, toast quinoa: Rinse well, drain, and pour into a medium sauté pan. Stir grains over medium-high heat. Watch as quinoa dries out and begins to brown and even pop—that’s how you know it is ready. Remove from heat and set aside until ready to use.
8. Sprinkle toasted quinoa over fennel and serve warm or at room temperature.
Nutritional information per serving: 110 calories, 7g fat, 0mg cholesterol, 67mg sodium, 10g carbohydrates, 3g fiber, 3g sugar, 2g protein