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
Quinoa with Braised Fennel
Ingredients
- 2 teaspoons olive oil
- 2 garlic cloves minced
- 1 large fennel bulb fronds reserved for garnish
- 2 ½ cup vegetable or chicken broth (vegetable for vegetarian/vegan)
- 3 fresh thyme sprigs
- 1 cup uncooked quinoa
- â…“ cup slivered almonds
Instructions
- Cut off 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 the olive oil in a large skillet or saucepan set over medium heat. Add the 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 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.
Notes
Nutrition
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.
Stella
What a delicious and super healthful side dish. I have some organic quinoa-I just might follow your recipe to the best of my pantry's ability tonight (smile)!
Bob
I still need to try quinoa. Now I'm glad I haven't been asking people about it though since I've been pronouncing it wrong the whole time. 😀
Fuji Mama
Love all things quinoa!! And I love fennel...GREAT combo!
Mel- GourmetFury.com
Oh yum! I can eat quinoa every day. So clean and comforting. Awesome recipe!
Karina Allrich
Quinoa is my favorite gluten-free grain. I love the idea of adding fennel! Looks delicious.
Kalyn
Sounds great! I am vowing to cook with quinoa a lot more.
Claudia
I love quinoa and use it a lot. This is another grand use for it - looks delicious.
Maria
You really are a star and so is this recipe:)
pegasuslegend
I can't wait to try this, I have to tell you have speaking with you went to the market couldnt find this anywhere what part of the market is it in, looked in rice, pasta and grain. Maybe we just don't carry it local. I love this recipe got to try this one as soon as I can find the Q, cant wait to see you post your interview on tv~ good luck 🙂 thanks~
Brisbane Baker
Ahahaha! So you mean I've been mispronouncing it too!?
I was told it was pronounced Qui-noh- ah by my ex celioac housemate.. Bet she was laughing at me on the inside, Shame on her 😀
Although I have been saying it incorrectly, I really do love this grain and what a lovely way to serve it!