Lentil Quinoa Salad with Fennel

Fennel is closely related to parsley, carrots, dill, and coriander. When it’s served raw, it is crunchy and slightly sweet. Not everyone loves fennel because it smells like licorice and the taste is unique.

Personally, I love the taste. It’s refreshing and interesting. When pared with something savory and sweet, those ingredients balances the “odd” taste. Another perk: Fennel contains phytonutrients with antioxidant and health-promoting effects.

Here is a recipe originally posted on Boston Magazine. It features my refreshing grapefruit vinaigrette.


Lentil Quinoa Salad with Fennel

Serves 4


  • 1 fennel bulb
  • 1 cup white or red quinoa, cooked
  • 1 cup green lentils, cooked
  • 1/2 cup pomegranate seeds
  • 3-4 fresh mint leaves
  • 1/4 cup grapefruit vinaigrette


  1. First, cook your quinoa and lentils according to the package instructions. Typically, 1/2 cup of uncooked quinoa equals 1 cup of cooked quinoa. Same goes for lentils. Allow both to cool after cooking.
  2. Using a mandoline, peeler, or other instrument, shave the fennel bulb.
  3. In a large serving or mixing bowl, toss the fennel, cooked quinoa, cooked lentils, and pomegranate seeds together. Then, drizzle 1/4 cup of the grapefruit vinaigrette over the salad and toss again.
  4. Serve alone, on a bed of greens, or as a side at dinner. Store in the fridge for up to 3-4 days.

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