Quinoa and Farro Salad with Pickled Fennel

Ingredients

• For the Pickled Fennel:
• 1 medium fennel bulb, fronds removed but with stems trimmed, quartered and sliced lengthwise into 1/8-inch planks
• 1 hot dried chili (optional)
• 2 sprigs dill
• 1/2 teaspoon yellow mustard seeds
• 1/2 teaspoon fennel seeds
• 1/4 cup sugar
• 1 tablespoon kosher salt
• 3/4 cup apple cider vinegar
• 3/4 cup water
• For the Salad:
• 1 1/2 cups cooked and cooled farro
• 1 1/2 cups cooked and cooled quinoa
• 3 tablespoons olive oil
• 1/2 cup finely (1/4-inch) chopped pickled fennel
• 1 tablespoon fennel pickling liquid
• Salt and freshly ground black pepper to taste
• 1/4 cup roughly chopped dill leaves (or half dill, half fennel fronds if you saved them)

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