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Quinoa Salad with Shiitakes and Fennel

Prep time
30 mins
Special Diets
Food Allergies


If you prepare all your vegetables and herbs beforehand, this dish is fairly quick to put together. The vegetables get deliciously caramelized in the peanut oil.


2 cquinoa (rinsed well under cool water)
1 qwater
1⁄4 cpeanut oil
5 clvgarlic (thinly sliced)
  fennel (1 large bulb, thinly sliced, about 2 cups)
2 cshiitake mushrooms (fresh, sliced)
1 bngreen onions (trimmed, sliced, both white and green parts)
2 Tsoy sauce
2 Trice wine vinegar
1⁄2 ccashews (toasted)
4 Tflatleaf parsley (minced)
4 Tcilantro (minced)
1 lime (zest and juice of)


In a medium pot, bring the water to a boil. Stir in the quinoa and a pinch of salt, reduce the heat to a simmer, and cover. Cook for 12-15 minutes, until the quinoa is tender. Remove from heat and drain. Set aside.

Heat the peanut oil in a wok or large skillet over high heat. Add the garlic and cook 30 seconds, just until it turns gold. Remove from the oil with a slotted spoon and set aside.

Add the fennel to the pan and cook, stirring constantly 5-7 minutes, until golden. Remove the fennel with a slotted spoon and set aside.

Add the shiitakes to the pan and stir-fry until caramelized, 4-5 minutes. Add the green onions and cook until the onions begin to wilt, 1-2 minutes. Add the soy sauce and vinegar and toss to combine.

Place the quinoa, fennel, garlic, shiitakes, green onions, cashews, parsley, cilantro, lime zest and juice in a large bowl. Fold gently to combine, check the seasonings and adjust as needed, and serve.