Black Quinoa, Fennel and Celery Salad

By Martha Rose Shulman

Updated June 6, 2024

Black Quinoa, Fennel and Celery Salad
Andrew Scrivani for The New York Times
Total Time
5 minutes
Rating
4(128)
Comments
Read comments

This salad was a big surprise. It is so simple. I began with a bulb of fennel and some celery that I had on hand in the refrigerator, the remains of a bag of black quinoa, and fresh herbs from my garden, thinking that I would need to add some unexpected ingredients to achieve something interesting. But the contrasts of textures and the crisp, clean flavors of the fennel and celery in a lemony dressing made for a salad that I can’t resist. Slice the fennel and celery as thin as you can.

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Ingredients

Yield:Serves 4
  • 1medium-size fennel bulb (about 10 ounces), quartered, cored and very thinly sliced
  • 1long or 2 shorter celery sticks, very thinly sliced
  • 2cups cooked black quinoa (about ¾ cup uncooked)
  • ¼cup chopped flat-leaf parsley
  • 2tablespoons chopped chives
  • 2tablespoons freshly squeezed lemon juice
  • 1small garlic clove, puréed
  • Salt and freshly ground pepper to taste
  • 5tablespoons extra virgin olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

289 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 5 grams protein; 475 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a salad bowl, combine the sliced fennel and celery, the quinoa, parsley and chives.

  2. Step 2

    In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt, pepper and olive oil. Toss with the salad and serve.

Tip
  • This will keep for 3 days in the refrigerator.

Ratings

4 out of 5
128 user ratings
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Comments

Shelley

I used finely chopped shallot instead of chives and fresh basil in place of parsley because those were what I had on hand, and julienne zest of a whole meyer lemon also. Really liked this salad, and so did my guests.

mmenon73

I took this recipe and added almost everything except the black quinoa to already cooked lentils (but that would probably be good, too). Then I cooked the whole thing for half an hour, adding the lemon juice and black pepper at the end. I didn't need any olive oil. It was really good.

Heather

This salad is so fresh and delicious. I served with burrata on top as the main course. Love that it can keep for lunch the next day.

Vmaris

This was delicious with added feta cheese. Next time I make it I’m going to zest the lemon into it.

Helen

I added fresh roasted corn kernels.

czland

I added dill-so fresh!

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