Tasty Plan

Fennel is one of those strange vegetables most people in the US steer clear of. To be honest, I don’t think I know anybody who actively uses it, maybe because it is just looks strange, non-commercial, and complicated. Here at Tasty Plan we love fennel! And I think the best part about it is how weird it looks. Let’s face it: it has a personality of its own.  It is sophisticated and complex, without the price tag. Its mild anise flavor adds elegance to any salad when thinly sliced, or used instead/with onions in stews, risottos, soups… you name it!

I used both the bulb and the herb for this recipe. While the bulb softens and sweetens as it cooks, leafs add freshness. 

Fennel Chickpea Quinoa

• 1 tbsp. olive oil
• ½ fennel bulb (sliced)
• Salt to taste
• Pepper to taste
• 1 (8 oz.) can cooked chickpeas, drained
• 1 cup quinoa
• 2 cups water (or vegetable broth)
• Couple spears fennel leafs (chopped)
• Chopped parsley

In a medium saucepan, heat olive oil over medium high temperature.  Add sliced fennel and salt, cook for 3-5 minutes. Add chickpeas, and cook for another couple of minutes. Add quinoa and combine, toasting for another couple of minutes. You want all the juices from the olive oil and fennel to adhere to the quinoa. Add water, or vegetable broth (if using). Cook until water is absorbed, then cover. Quinoa should be ready in 10-15 minutes after covering. Add fennel leafs and parsley. Serve warm.