Fennel-and-palm heart quinoa salad

0 0
Fennel-and-palm heart quinoa salad

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
1 cup multicolor Quinoa
12 Cherry tomatoes
50 g Rocket salad
1 can Palm hearts
1 medium-sized Fennel bulb
1/4 cup sliced Almonds
100 g Vegan feta cheese
For the vinaigrette:
1 tablespoon red wine Vinegar
1 tablespoon Olive oil
1 teaspoon Italian spice mix
1 tablespoon Non-dairy Parmesan-like cheese

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb
  • Low-Fat
  • Paleo

A quick to make quinoa salad with the fresh flavour of fennel and palm hearts. It's the perfect office lunch or a light dinner that will leave you satisfied!

  • 30 minutes
  • Serves 4
  • Easy


  • For the vinaigrette:



This refreshing quinoa salad uses fresh fennel, palm hearts, rocket salad, cherry tomatoes, toasted almonds, and vegan feta for a light and satisfying meal.

To prepare it, cook the quinoa until it’s soft and fluffy. Drain, transfer in your salad bowl, and open it up with a fork. While the quinoa is cooling down, rinse and thinly slice all the vegetables. Then, toast the almonds. Finally, mix together the ingredients for the vinaigrette. Transfer everything to the mixing bowl, mix well, and serve.

You can enjoy this salad as an office lunch or as a light dinner. It keeps for 2-3 days refrigerated in a closed container.

(Visited 86 times, 1 visits today)


15 minutes

Cook the quinoa

Rinse the quinoa under running water in a strainer. Transfer to a small sauce pot and cook in abundant water for 15 minutes (or until it's soft and fluffy). When cooked, take off the heat, drain, and transfer to a large salad bowl. Open it up with a fork, so it doesn't stick together, and set aside to cool down.

5 minutes

Toast the almonds

Put the almonds in a small non-stick pan and spread them evenly onto the surface. Put on medium heat, continuously shaking the pan. When they start to golden, take off the heat and transfer to a small bowl to avoid them burning. Set aside to cool.

5 minutes

Slice and dice

Rinse well all the vegetables. Take off the external leaves of the fennel and the green parts of the stalks, then discard them. Halve the fennel and slice them thinly. Quarter the cherry tomatoes. Slice the rocket salad into small pieces. Slice the palm hearts into small rounds if they're not sliced already. Finally, dice the vegan feta cheese into small cubes.

5 minutes

Prepare the vinaigrette and mix

In a cup, whisk together all the vinaigrette ingredients. Transfer everything to the salad bowl and mix well. Serve at room temperature or cold.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Tempeh stir-fry in orange sauce
Five-spice tofu
Tempeh stir-fry in orange sauce
Five-spice tofu

Add Your Comment