Roasted Fennel-Quinoa Salad with Arugula, Dates, Pistachios & Feta
- Time
- 40 min
- Serves
- 4
- Style
- Default
Ingredients
- 1 (5 oz) pkgbaby arugula
- 16 fl ozchicken or vegetable broth
- 1 (4 oz) pkgcrumbled feta cheese
- 4fennel bulbs
- 1 small bunchfresh dill
- 1lemon
- ⅔ cupmedjool dates, pitted
- ⅔ cuppistachios, unsalted
- 1 cupquinoa
- 1 bunchradish
- black pepper
- crushed red pepper
- extra virgin olive oil
- pure maple syrup
- salt
Cookware
- baking sheet pan
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- oven mitts
- stirring spoon
- tongs
- whisk or fork
Per serving
- Calories
- 702
- Protein
- 22g
- Carbs
- 86g
- Fat
- 34g
- Fiber
- 16g
- Sodium
- 460mg
Method
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