Coca Cola _ June 2019
Fennel and Quinoa salad recipe - Take Stock magazine

Fennel & Corn Quinoa Salad

Ella Mills at Deliciously Ella
Serves: 2
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  • 45g quinoa
  • 1 avocado, cut into cubes
  • 1 small fennel, cut into thin strips
  • 1 red pepper, deseeded & sliced into cubes
  • 1 tin sweetcorn, drained
  • 12 broad bean pods, shelled
  • 2 lemons, juiced
  • 1 tbsp dried thyme
  • Large handful fresh dill, chopped
  • Large handful pomegranate seeds
  • Handful pine nuts
  • Olive oil
  • To taste salt & pepper
  • Roasted nuts (optional)


  1. Place the fennel, lemon juice, salt and 2 tbsp olive oil into a bowl and leave in the fridge to marinade
  2. Preheat the oven to 200°C. Spread the sweetcorn and nuts on a baking tray and mix with olive oil and salt. Bake for 5-10 minutes until golden brown
  3. Boil the quinoa in a saucepan filled with 2 cups of boiling water, salt and drizzle of lemon juice for 12-15 minutes until the grains are soft, but not stuck together. Add more water if necessary. Leave to cool
  4. Add the pepper, avocado, sweetcorn and nuts mix to a bowl
  5. Steam the beans for 5 minutes, pop them out of their skin and add them to the bowl mix
  6. Squeeze the rest of the lemon over and add the thyme, dill, more salt, quinoa and fennel and mix together. To finish, add the pomegranate seeds and sprinkle some leftover dill and the roasted nuts over the top
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