Fennel, orange and quinoa salad

Bunches of mizuna on sale at Windellama Organics

You have to love it when you can use up the odds and ends in your fridge and make something beautiful. This is one of those dishes. I made it for lunch today. I had some cooked quinoa in the fridge from when I was stuffing capsicums and the fennel was leftover from seafood stew. I had some of Windellama Organic’s beautiful mizuna, and a bunch of fresh mint. Thus a salad was born.

You could serve it as a side with some grilled chicken or prawns if you want, but I had mine as is. Quinoa is high in protein, and is also a good source of dietary fibre, magnesium and iron. The mizuna has a beautiful fine foliage, and mild mustard flavour. You could use another mild salad green if you like, I’d recommend the mustard flavour though. You could get that from cress or elk if you need. The mint really bought the salad to life. I used the juice from the orange to lubricate the salad with a little white balsamic and lemon infused macadamia oil.  It was delicious.

Serves 1

1/2 cup cooked quinoa
1 orange
1 tablespoon fresh mint, roughly chopped
1 tablespoon mizuna leaves, roughly chopped*
1/2 teaspoon white balsamic vinegar**
1/2 teaspoon macadamia oil (I used a lemon infused macadamia oil)***

Fennel, orange and quinoa salad

*replace with watercress or elk, or your favourite salad green

**replace with white wine vinegar

***Macadamia oil is very good for you, and has a lovely mild nutty flavour, but you can replace this with olive oil if you want

Using a sharp knife, remove the skin and pith of the orange and cut (between the membranes) into segments. Combine the orange, quinoa, mint and mizuna in a bowl. Add the vinegar and oil to taste. Serve.

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About Susan

Susan is the ACT Convenor of the Women's International League for Peace and Freedom. She is currently undertaking a PhD in International Relations. Susan continues to work on the Annual Civil Society Dialogue on Women, Peace and Security.
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