If you've tried fennel, you already know it's delicious and versatile. But did you know about its health benefits? In addition to containing minerals needed to maintain healthy bones, it's also anti-inflammatory, immune-boosting, and helps with digestion. Pretty impressive, right?
Ingredients:
1 cup organic quinoa
2 cups vegetable stock, bone broth, water remaining after steaming fresh veggies, or filtered water
3 tbsp organic apple cider vinegar with the mother, such as Bragg's
1 tsp ground coriander
2 cloves organic garlic, or more to taste
3 tbsp capers, drained
10 kalamata olives
1/2 cup roasted walnuts
fronds from one large fennel bulb [reserve the bulb for another use]
freshly ground black pepper to taste
1/3 cup high polyphenol organic EVOO
Instructions:
Cook the quinoa with the water or stock. For more help making perfect quinoa, check out THIS recipe.
Combine the next 8 ingredients in your food processor until incorporated, then add EVOO.
Add the pesto to the quinoa and serve warm atop lettuce leaves or as a side dish.
Serves 4.
NOTE: The pesto is equally wonderful on gluten free pastas [organic chickpea, lentil, and edamame pastas are high in protein], or with fish or chicken.