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Quinoa, Peas and Sriracha Roasted Fennel

Quinoa, Peas and Sriracha Roasted Fennel
We’ve eaten our fair share of sriracha sauce over the last year.
We make these roasted potatoes hash and douse them in sriracha and ketchup – it’s SO good!
Then there’s the classic avocado and sriracha toast, which I must admit, was the reason why I got my first bottle of sriracha.
We swirl it in soups and stews now for that extra zing, and use it in marinades and sauces… it’s a versatile condiment; hot and spicy with a touch of sweetness.

Here’s a fascinating short video about its origin and the man who made it popular in North America.

Quinoa, Peas and Sriracha Roasted Fennel

Quinoa, Peas and Sriracha Roasted Fennel

During these dark cold months, I relish simple nutritious meals that can be prepped in advance; it’s usually so dark by the time I get off work that I love the convenience of not having to cook.

Here’s where meals like this quinoa, peas and sriracha roasted fennel come into play.

I like pairing quinoa with peas, it’s my new classic – both have delicate flavours; peas with their subtle sweet flavour enhances the nuttiness of the quinoa.
I cook huge batches and keep them in the fridge to use in tasty concoctions throughout the week.

Quinoa, Peas and Sriracha Roasted Fennel Quinoa, Peas and Sriracha Roasted Fennel
Quinoa, Peas and Sriracha Roasted Fennel Quinoa, Peas and Sriracha Roasted Fennel

When fennel is in abundance, we toss them in zesty sriracha with carrots and scallions and roast them till tender and subtly sweet.
We throw the roasted vegetables together with the quinoa and peas; the sriracha binds them together, creating a cheerful combination with harmonizing flavours of tangy, sweet, hot and savoury

This is the kind of food I love, modest and comforting, and perfect for those dark winter nights.

Quinoa, Peas and Sriracha Roasted Fennel

Quinoa, Peas and Sriracha Roasted Fennel
A delicious pairing of delicate peas and quinoa with sriracha roasted vegetables.
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INGREDIENTS
  1. 1 cup white quinoa
  2. 1/2 cup red quinoa
  3. 2 – 2 1/2 cups of water or vegetable broth
  4. 1/2 tablespoon coconut oil
  5. 1/2 teaspoon salt
  6. 2 cups frozen peas
  7. Pinch of salt
  8. 1 medium fennel bulb, stalks discarded and bulb cut into wedges
  9. 2 medium carrots, chopped
  10. 1 small bunch of scallions, trimmed
  11. 1/2 teaspoon fennel seeds
  12. 1/2 teaspoon garlic powder
  13. 1/2 teaspoon crushed pepper flakes, optional
  14. 1 1/2 tablespoons olive oil
  15. 2 tablespoons sriracha (or adjust to taste)
  16. Salt to taste, optional
  17. 1 tablespoon lemon juice, or to taste
  18. 1 tablespoon lemon zest
  19. Freshly ground black pepper to taste
  20. Chopped cilantro, lemon and tomato wedges to serve
For quinoa and peas
  1. Rinse white and red quinoa thoroughly, drain and transfer to a saucepan, add water (or vegetable broth), coconut oil and salt
  2. Bring to a boil on medium heat, then lower heat and let it simmer until cooked and tender, and all the liquid is absorbed, fluff with a fork when done and set aside
  3. Alternatively, you can cook quinoa in a rice cooker; add rinsed quinoa, water (or broth), coconut oil and salt to rice cooker, stir and set to cook per the machine’s instructions. Fluff with a fork when machine shuts off
  4. Bring water to a boil in a small saucepan, add peas and salt, stir and cook for about 5 minutes, drain and set aside. Or cook peas on high in a microwave for about 5 minutes
For roasted fennel
  1. Preheat oven to 400 degrees F. and line a large baking sheet with foil or parchment pepper (oil lightly if using foil)
  2. Combine fennel, carrots and scallions in a bowl
  3. Add fennel seeds, garlic powder, pepper flakes (if using)
  4. Add olive oil, sriracha and salt, and toss to coat completely
  5. Arrange vegetables in a single layer on lined baking sheet
  6. Roast in oven for 10 minutes, check and stir them, and roast again for another 10 - 15 minutes, until vegetables are tender and edges begin to caramelize
Assemble
  1. Combine quinoa, peas and roasted vegetables in a large bowl
  2. Squeeze lemon juice and zest over bowl and toss to combine
  3. Serve warm with freshly ground pepper, and garnish with lemon and tomato wedges and some chopped cilantro
  4. Enjoy!
NOTES
  1. Adjust ingredients and measurements as needed and taste as you go along
the Whinery by Elsa Brobbey https://elsbro.com/blog/
Quinoa, Peas and Sriracha Roasted Fennel

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