Quinoa with Braised Fennel, Thyme, & Toasted Almonds Recipe

“What the heck is qui-noh-ah?” asked our house guest. First, let’s straighten out the pronunciation thing. Although it’s counterintuitive, this powerful little grain is actually pronounced “keen-wah”. We had to practice that a few times. After taking a taste of some cooked quinoa, our guest proceeded to eat it with his tamale order from the local Mexican restaurant and alongside scrambled eggs the next morning. This grain can reel you in like that. In my post on Quinoa with Caramelized Mushrooms, Soy Sauce & Ginger, I expounded upon the health benefits and nutty flavor of quinoa. (Check out my TV cooking segment for this recipe.) While that recipe had a distinctive Asian flair, this recipe combines the earthy flavors of fennel and thyme, and the crunch of toasted almonds. When braised, as in my Spicy Spaghetti with Fennel, Pancetta & Parmesan Cheese Recipe, the fennel imparts a mellow licorice flavor and delicate texture. However you choose to pronounce it, quinoa is a versatile grain that provides a neutral palate for a wide variety of herbs and spices.

Cut the fronds and peel the tough outer layer from a fennel bulb. Reserve the fronds. Cut the fennel bulb in half through the root and cut out the core. Thinly slice the fennel into half-moons.

Heat 2 teaspoons olive oil in a large skillet or saucepan set over medium heat. Add 2 cloves minced garlic and saute for 30 seconds. Add the sliced fennel to the pan and saute until the fennel starts to soften, about 3 minutes.

Add 2 1/2 cups vegetable or chicken broth, and 3 sprigs fresh thyme to the pan. Bring to a boil, then reduce to a simmer. Cook for about 5 minutes.

Stir in 1 cup quinoa.

Return to a boil, then reduce heat to low and cover. Simmer for 20 minutes, or until the quinoa absorbs all of the liquid. Remove the thyme sprigs.

While the quinoa is cooking, pour 1/3 cup slivered almonds into a small skillet and set over medium heat.

Toast the almonds, stirring frequently, until the almonds are lightly toasted.

Stir the almonds into the quinoa, spoon into a serving dish, and garnish with fennel fronds. Serve immediately.

Other quinoa dishes:

Cookin’ Canuck’s Quinoa with Caramelized Mushrooms, Soy Sauce & Ginger
The Perfect Pantry’s Quinoa Salad with Tomato, Feta & Parsley
Cannelle et Vanille’s Meyer Lemon, Lime & Quinoa Pudding Cakes
Wasabimon’s Curried Quinoa Salad
FatFree Vegan Kitchen’s Pink Bean, Quinoa & Spinach Soup
Poor Girl Eats Well’s Cranberry Raisin Quinoa with Yogurt

Quinoa with Braised Fennel & Thyme

2 tsp olive oil
2 garlic cloves, minced
1 large fennel bulb, fronds reserved for garnish
2 1/2 cups vegetable or chicken broth
3 fresh thyme sprigs
1 cup quinoa
1/3 cup slivered almonds

Cut the fronds and peel the tough outer layer from a fennel bulb. Reserve the fronds. Cut the fennel bulb in half through the root and cut out the core. Thinly slice the fennel into half-moons.

Heat olive oil in a large skillet or saucepan set over medium heat. Add garlic and saute for 30 seconds. Add the sliced fennel to the pan and saute until the fennel starts to soften, about 3 minutes. Add vegetable or chicken broth, and fresh thyme to the pan. Bring to a boil, then reduce to a simmer. Cook for about 5 minutes. Stir in quinoa, return to a boil, then reduce heat to low and cover. Simmer for 20 minutes, or until the quinoa absorbs all of the liquid. Remove the thyme sprigs.

While the quinoa is cooking, pour slivered almonds into a small skillet and set over medium heat. Toast the almonds, stirring frequently, until the almonds are lightly toasted.

Stir the almonds into the quinoa, spoon into a serving dish, and garnish with fennel fronds. Serve immediately.

Serves 6 as a side dish.

Tagged as: almond, fennel, quinoa, thyme