Shaved Fennel, Orange, and Quinoa Timbale

5.0 (1 reviews)

For the Fennel Slaw Layer:
1 Tbsp. chopped fresh dill
1/2 tsp. finely grated fresh lemon zest
1/8 tsp. salt
1 1/2 lbs. fresh fennel, shaved very thinly
1 cup julienned carrots
2 Tbsp. fresh lemon juice
1 Tbsp. extra virgin olive oil

• Mix all the ingredients together in a large bowl. Set aside.

For the Quinoa Layer:
1 cup quinoa
2 cups vegetable stock
1 Tbsp. extra virgin olive oil
1 Tbsp. diced red onion

• Cook the quinoa in the stock over medium heat until translucent.
• Let cool. Add the olive oil and the red onion. Set aside.

To Assemble:
2 oranges, peeled and segmented
Micro greens for garnish
Champagne or rice wine vinaigrette, to taste
Fresh chive oil for garnish

• Using a ring mold, layer the fennel slaw, segmented oranges, and the quinoa. Press down firmly and smooth the top. Carefully turn out onto a plate.
• Toss the micro greens in the vinaigrette. Place on top of the timbale.
• Drizzle the oil around the plate.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind