Quinoa with Braised Fennel
This flavorful quinoa side dish includes the mellow flavor of braised fennel along with some crunchy toasted almonds.
Servings: 6 Servings
Calories: 170kcal
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
- ⅓ 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
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition
Serving: 1portion (⅙ of recipe) | Calories: 170kcal | Carbohydrates: 24g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 414mg | Fiber: 4g | Sugar: 3g