Black Quinoa Fennel and Celery Salad
Ingredients
- 1 medium-size fennel bulb (about 10 ounces), quartered, cored and very thinly sliced
- 1 long or 2 shorter celery sticks, very thinly sliced
- 2 cups cooked black quinoa (about 3/4 cup uncooked)
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons chopped chives
- 2 tablespoons freshly squeezed lemon juice
- 1 small garlic clove, puréed
- Salt and freshly ground pepper to taste
- 5 tablespoons extra virgin olive oil
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