Fennel and Corn Quinoa Salad

I love fennel! I just never really use it in cooking that much. This salad is so easy to make and very very tasty! Make a big batch and have it for lunch the entire week.

Inspired by Deliciously Ella.


October 18, 2017
: 2
: 10 min
: 15 min
: 20 min
: easy


  • 1/4 cup quinao
  • 1 avocado
  • 1 small fennel
  • 1 can of corn, drained
  • 1 can of cannellini beans, drained
  • Juice of 2 lemons
  • 1 tablespoons of dried thyme
  • Large handful of fresh dill, chopped
  • Large handful of pomegranate seeds
  • Handful of pine nuts
  • Handful of hazelnuts
  • Olive Oil
  • Salt and pepper to taste
  • Step 1 Start by cutting the fennel into thin strips and soak them in a bowl with the juice of 1 lemon, some salt and olive oil. This will soften the fennel while decreasing the aniseed flavour.
  • Step 2 Cook the quinoa as described on the packet for 10-12 minutes.
  • Step 3 Simply add all the other ingredients into a big bowl and mix together.
  • Step 4 When the quinoa is ready, let it cook for a couple of minutes before stirring through the salad.
  • Step 5 Add the fennel mixture and mix through.
  • Step 6 Serve immediately or store in the fridge.

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2 thoughts on “Fennel and Corn Quinoa Salad”

  • Thank you very much Siri , for a very colorful and tasty salad. Dried thyme is too dominant , I prefer a few fresh mint leaves . Also added 2 TS of dates syrup which really upgraded it…

    • Thanks for sharing your improvements Snowball! Mint is a great option and also great to promote digestion. I will definitely try the date syrup next time – that sounds delicious! x

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