Fennel Quinoa Salad

Fennel? Yes, that's right. No, we don't often see it used except maybe on a fancy-pants restaurant menu and then aren't even sure where it was in the dish we just ate. We here's a place you can try something new that will add a ton of flavor to our new favorite gluten free grain.

1 stalk of fennel.  Remove stems/frans and any outer wilted portion.  Chop into 1/4 inch pieces and saute on medium in 2 tbs of your favorite oil.  It takes about 15 minutes to really get them carmelized and yummy.

1 can of chickpeas, or make your own 1 cup dried quinoa, cooked according to package instructions with 1/4 tsp salt 15-20 pitted kalamata olives, chopped fairly small1 english cucumber or 2 baby cucumbers.  quarter and remove the seedy center.  chop into 1/4 inch pieces 1 ripe avocado 1/2 cup olive oil 1 lemon's juice or 2 tbs bottled lemon juice 1/2 teaspoon salt fluff the quinoa and allow to cool completely.  To speed the process spread it out over a cutting board or cookie sheet.  You can even put a fan on it, especially if is a little too wet.  You want a dryer grain to prevent a mushy salad.   Once the veggies are all chopped, mix the ingredient.  A trick for preventing brown avocado is to add it on the top of your bowl, then salt it lightly and sqeeze the lemon over it.  Then add the olive oil and mix all ingredients gently.  Add garlic salt to taste here.  I even like the kick of some crushed red pepper here too. Toss lightly in a large bowel until mixed, but not mushed. This is a great side or you can serve it over a bed of greens with a side of vinaigrette for a meal.