Project Description

Fennel black quinoa salad

RECIPE BY:  The Vegan Bee

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For 4 portions


  • 1 cup of GoGo Quinoa Organic black quinoa
  • 4 tbsp of olive oil
  • 3 tbsp of apple cider vinegar
  • 2 big bulb of fennel finely cut
  • 4 tbsp of dried raisins
  • 4 limes
  • 1 tbsp of maple syrup
  • 2 cups of edamame (frozen or fresh)
  • 1 cup of mint leaves cut finely
  • 1 1/2 cups of cilantro leaves cut finely
  • 1 cup of dill leaves cut finely

Salt and pepper to taste


  1. In a wok, heat 3 tbsp of olive oil at medium-high heat. Add the fennel, and cook it until golden (5 minutes – flip it only once). Reduce the heat and let cook for an additional 10 minutes stirring once in awhile (or until they and tender and golden).
  2. Add the vinegar, the maple syrup, the salt ad let cook for 2 to 3 minutes. Turn off the heat and reserve.
  3. Cook, the quinoa, following the instructions on the package. Cool it down with cold water and drain well.
  4. Add the quinoa, the edamame, the fresh herbs, the dried raisins to the fennel with some salt and pepper. Reserve.
  5. Cut the limes, peel them and keep only the pulp. Mix them with the rest of the dish with their juice, the rest of the olive oil. Mix well and serve.  
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