What’s to eat in January? Part 1

Quinoa and Fennel salad with Dill and Lemon dressing

Quinoa is a grain with a high protein content. Fennel, and fresh dill (or any other fresh herb like parsley, or mint), are still tasty enough even in the depth of winter when mixed with a flavourful dressing containing some sort of citrus fruit.

Eat this salad for lunch, or as a side.

To cook the quinoa, simply follow the directions on the package, drain, and let cool. Toss with some olive oil. Chop up some herbs and fennel, and mix with the juice of about a teaspoon of lemon, some sea salt, pepper, and more olive oil if desired. Cover and let the juices marinate with the grain for a bit in the refrigerator. Before eating, give it another stir.

I make other winter salads as well…some with beets…and dream about my spring planting days ahead.


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