Black Quinoa, Fennel & CElery Salad (Warm Up Week)

(recipe originally from the New York Times by Martha Rose Shulman)

What you need:

• 1 medium-size fennel bulb (about 10 ounces), quartered, cored and very thinly sliced

• 1 long or 2 shorter celery sticks, very thinly sliced

• 2 cups cooked black quinoa* (about 3/4 cup uncooked)

• ¼ cup chopped flat-leaf parsley

• 2 tablespoons chopped chives

• 2 tablespoons freshly squeezed lemon or lime juice

• 1 small garlic clove, puréed

• Salt and freshly ground pepper to taste

• 5 tablespoons extra virgin olive oil

* you could substitute the quinoa with lentils if you like

What to do:

• In a large salad bowl, combine the sliced fennel and celery, the quinoa (or lentils), parsley and chives.

• In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt, pepper and olive oil. Toss with the salad and serve.

This will keep for 3 days in the refrigerator.