This salad is light and nutritious. It’s also loaded with fennel—three versions: the raw feathery fronds, braised bulb and toasted seeds. For those less enamored with the licorice-like flavor of the raw vegetable, use more of the cooked bulb, and less fronds. Taste as you toss the salad, and let that be your guide. Substitute candied nuts if you enjoy a hint of sweetness—I keep a bag of Trader Joe’s Candied Walnuts on hand. No need to toast them; they’re ready straight out of the package.
Quinoa is an excellent vegetarian source of protein—and a complete one, unlike most other grains. It offers a wide range of minerals and nutrients as well.