- 1/2 cup red quinoa
- 4 clementines, peeled and sliced
- 1 small head fennel, sliced
- 1/4 cup olive oil
- 2 tablespoons golden raisins
- 2 tablespoons sherry vinegar
- Kosher salt
- black pepper
- 1/2 cup chopped fresh herbs (such as cilantro and parsley)
- Cook the quinoa according to the package directions.
- Meanwhile, combine the clementines, fennel, oil, raisins, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss with the herbs and quinoa just before serving.