Roasted Fennel and Hazelnut Quinoa Salad with Grapefruit Dressing

 
This recipe bubbled in my thoughts for a few days while I collected the ingredients and fluttered from place to place trying anxiously to finish an extensive To Do list. Days have been long winded and filled to the brim with work and school. Some time in the kitchen was a welcome retreat as I sliced, diced, and roasted my way back to sanity. 

There was music involved, a couple drinks, and dancing. By myself. It was amazing.  

This salad was well worth the effort.

Every step in the process is vital to building the depth of flavor. Fennel, shallot, apple and garlic are gently tossed with olive oil and roasted on high heat. Quinoa and hazelnuts are lightly toasted. The grapefruit dressing is fresh and exploits the roasted garlic cloves directly from the pan, tying the whole dish together. 

Do not skip a beat, and this will turn out just the way you imagine it. 

Roasted Fennel and Hazelnut Quinoa Salad with Grapefruit Dressing
 

Time in kitchen: 50 minutes

Servings: 6

Nutrition information per serving: 378 calories, 44 carbs, 20 fat, 8 protein

Salad Ingredients:

1 ½ cups quinoa, dry

2 ¾ cups organic vegetable stock

1 fennel bulb, sliced

1 granny smith apple, thick slices

2 shallots, thick slices

3 garlic cloves, peeled and left whole (reserve for dressing)

1 tablespoon olive oil

¾ teaspoon salt

1 heavy pinch red pepper flakes

2/3 cup toasted hazelnuts

1 grapefruit, sectioned and juiced

1 tablespoon fennel fronds

Grapefruit Dressing Ingredients:

¼ cup grapefruit juice

¼ cup olive oil

¼ teaspoon dried tarragon

¼ teaspoon dried parsley

¼ teaspoon salt

1 teaspoon mustard

1 tablespoon agave

3 roasted garlic cloves

Directions:

Preheat oven to 425 degrees.

In a fine sieve strainer, rinse quinoa under cool water until the water runs clear; at least one minute. Add quinoa to a pot on medium heat, stirring frequently to toast; about 2 minutes.  Increase heat to high, add vegetable stock; bring to boil. Reduce heat to low, cover, and cook quinoa until stock is absorbed; about 15 minutes. Fluff with a fork and set aside.

In a large cast iron roasting pan toss sliced fennel, garlic cloves, shallots and apple with 1 tablespoon of olive oil, salt and red pepper flakes. Cook until tender and brown; about 30-35 minutes.

(Note: if vegetables are not browning, put under broiler for last 5 minutes)

While the vegetables roast, section a grapefruit over a bowl to catch the juice. Reserve the sections. Pour ¼ cup grapefruit juice in to a blender. Add olive oil, dried tarragon, parsley, salt, mustard, and agave; blend until thoroughly combined.

When the vegetables are done, remove the roasted whole garlic cloves and add them to the blender with the dressing. Pulse the dressing until garlic is incorporated.

To serve family style, add the fluffed quinoa to the roasting pan with the vegetables, tossing gently to combine. Pour the dressing evenly over the quinoa and vegetables. Top with toasted chopped hazelnuts, grapefruit sections and fennel fronds.