Quinoa with Braised Fennel

This flavorful quinoa side dish includes the mellow flavor of braised fennel along with some crunchy toasted almonds.

"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.

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.

See recipe card below for full ingredients list & recipe directions.

How to make quinoa with braised fennel

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 minced garlic and sauté for 30 seconds. Add the sliced fennel to the pan and sauté until the fennel starts to soften, about 3 minutes.

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

Stir in uncooked 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.

Printable Recipe

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.