Sweet slices of caramelized fennel anchor the meal, like a delicious vegetarian steak worthy of a fork and knife. The quinoa salad paired with it is packed with herbs and flavors of cumin and lime. The sundried tomatoes add a fresh chew and the edamame offers protein and a hint of green. Cook, relax and enjoy!

What you’ll need:

1 large fennel bulb 2 tablespoons white balsamic vinegar ½ cup rainbow quinoa ¾ cup frozen shelled edamame ½ teaspoon ground cumin fresh mint sprigs fresh cilantro fresh dill 2 oz sundried tomatoes 1 lime olive oil coarse salt freshly ground black pepper

Equipment:

skillet small saucepan strainer zester

Recipe steps:

Brown fennel Thinly slice fennel through the core. Heat 1 tablespoon oil in a large skillet over medium high heat. Add ½ the fennel and brown well on each side, about 4 minutes. Repeat with 1 tablespoon oil and remaining fennel.

Cook fennel Return all the fennel to the skillet and add vinegar and salt. Cook over low heat until tender and brown, about 2 minutes. Remove from heat.

Cook quinoa and edamame Bring a small saucepan of water to a boil. Add quinoa and cook until tender, 10–12 minutes. Add edamame cook for 1 minute more; drain well.

Chop herbs and tomatoes Remove herb leaves from stems (1/3 cup mint, ½ cup each cilantro and dill) and roughly chop leaves. Chop sun dried tomatoes.

Combine Combine quinoa, edamame, cumin, herbs, sundried tomatoes, ½ teaspoon salt and black pepper in a medium bowl. Stir gently to combine.

Dress Wash the lime then zest and juice it directly into the salad. Stir 2 tablespoons olive oil into the salad. Serve with fennel. Enjoy!

Suggested Sips: A light style Sauvignon Blanc