Quinoa and Farro Salad with Pickled Fennel

By • June 23, 2014 8 Comments

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Serves 6 to 8 as a side dish

For the Pickled Fennel:

  • 1 medium fennel bulb, fronds removed but with stems trimmed, quartered and sliced lengthwise into 1/8-inch planks
  • 1 hot dried chili (optional)
  • 2 sprigs dill
  • 1/2 teaspoon yellow mustard seeds
  • 1/2 teaspoon fennel seeds
  • 1/4 cup sugar
  • 1 tablespoon kosher salt
  • 3/4 cup apple cider vinegar
  • 3/4 cup water
  1. Put the fennel in a 1-quart jar. Add the chili (if using), dill, mustard and fennel seeds.
  2. In a small saucepan, combine the sugar, salt, vinegar and water. Bring to a boil over high heat and then pour into the jar with the fennel. Screw on the lid and refrigerate and serve once cool. The pickled fennel will keep in the fridge for at least 2 weeks.

For the Salad:

  • 1 1/2 cups cooked and cooled farro
  • 1 1/2 cups cooked and cooled quinoa
  • 3 tablespoons olive oil
  • 1/2 cup finely (1/4-inch) chopped pickled fennel
  • 1 tablespoon fennel pickling liquid
  • Salt and freshly ground black pepper to taste
  • 1/4 cup roughly chopped dill leaves (or half dill, half fennel fronds if you saved them)
  1. In a serving bowl, combine all of the ingredients and fold gently to combine. Taste and add more salt and pepper, pickling juices or olive oil if you'd like. Serve right away or let the salad sit at room temperature for up to an hour before serving. It will also keep in the fridge for a couple of days.

More Great Recipes: Rice & Grains|Salads|Quinoa|Pickles|Fennel

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Comments (8) Questions (0)


7 months ago Maddie Mayjack

This is pretty much the most amazing grain salad in the world. I've made it four times now, and every time I have to exert extreme effort not to sit down with the mixing bowl and devour it all. Cannot recommend this enough.

(Also, I skip the chili because I think the flavor is perfectly balanced without it.)


7 months ago LittleMissMuffin

Did your daughter eat it with the chili ?


about 1 year ago valerie

i made just the pickled fennel and put it on a 'fast food' hamburger. and then i ate some just by itself. it is addicting just like the fennel orange mostardo. however, i have to say that the apple cider vinegar was a bit too prevalent for my taste. it may have been the absence of the chili pepper. will try a different taste next time. but divine anyway. can't wait to go home and eat the rest!


about 1 year ago Robin

Had this for dinner last night…and lunch today…and a snack later on… So, so good! This one's a keeper.


about 1 year ago Eat This My Friend | Jade O'Donahoo

This looks delicious! Can't wait to give it a try. X


about 1 year ago Jeannie'sgoodhomecooking

I made this today. We loved it. My mom swooned!
Already looking forward to leftovers tomorrow.


about 1 year ago The Pontificator

I am definitely going to try this!