Quinoa with Roasted Fennel, Currants and Dill

Serves 4

• 1 cup organic quinoa, rinsed

• 2 cups water

• A pinch of sea salt

• 4 scallions, washed, trimmed, sliced

• 1 fennel bulb, thinly sliced

• 1/4 cup slivered, blanched almonds

• 1/8 cup dried currants

• 2 garlic cloves, roughly chopped

• 4 tablespoons olive oil

• 2 tablespoons white balsamic vinegar or white wine vinegar

• 2 teaspoons dried dill

• 2 tablespoons fresh parsley, chopped

• Juice from 1 lemon lemon

• Olive oil (optional)

• Sea salt

• Black pepper

Instructions

Preheat oven to 400 degrees. Place quinoa and water in a pot and season with salt. Cover, bring to a boil, and cook the quinoa until all the water is absorbed. With a fork, gently fluff the quinoa. Set aside. (If you have a rice cooker, you can prepare the quinoa as you would prepare white rice.) In a large bowl, combine the scallions, fennel, almonds, garlic, olive oil, vinegar, dill, garlic, and a generous pinch of sea salt. Mix to combine. Pour the mixture onto a baking sheet and evenly spread it out. Roast for 20-25 minutes or until the fennel starts to brown. Remove the pan from the oven. Pour the fennel mixture back into a large mixing bowl. Add the cooked quinoa, currants, chopped parsley, and lemon juice. Drizzle a little lemon olive oil or regular olive oil into the mixture if it seems a little dry. Stir to combine. Taste. Season with salt and fresh cracked pepper. Serve warm or at room temperature.