Salad of quinoa and fennel

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Recipe by Damaris Beems Course: SaladsCuisine: Mediterranean




Cooking time


Soaking of the beans

12 uur

Total time



If you take a look at this salad you may not immediately know what you can expect from it. Well, a lot. Really a lot. For starters it is a very fresh salad. You would not have expected that, right? But the mint and the lime parts that are brought into this salad, play their part well. The mung beans are a true gift, the fennel is a great taste bringer, as always. The red chili pepper gives it all that extra bite. And the quinoa takes care of that feel good vibe. Oh, and you know what … the next day this salad still is so nice.


  • 3 bulbs fennel

  • 150 gram quinoa

  • 100 gram dry mung beans

  • 1 red chili pepper

  • 1 table spoon sugar

  • 2 limes

  • 0,5 bouquet fresh dill, coriander and mint

  • 75 gram raisins

  • 1 table spoon cumin seed

  • 4 table spoons olive oil

  • 2 table spoons red wine vinegar

  • salt and pepper


  • Cook the quinoa and the mung beans according to the instructions on the package.
  • Cut the fennel in pieces and fry them in the pan with some olive oil. Add the sugar and the vinegar after 5 minutes and stir well. Let it all work together.
  • Cut the herbs and the red chili pepper. Peel the limes and make sure you also take off the white flesh. Cut the parts in small pieces.
  • When the quinoa is cooled off, bring everything together in a bowl. Bring to taste with salt and pepper.

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