Quinoa Salad with Mediterranean Sardines & Fennel

• Course Appetizer
• Cuisine Mediterranean

Prep time

Cook time

Servings

Ingredients

• 1 can Crown Prince Natural Mediterranean Sardines drained
• 1 cup Quinoa
• 2 cups low sodium chicken or vegetable stock
• 1 small fennel bulb halved and thinly sliced
• 1/4 cup chopped fresh mint
• 1 Lemon juiced
• 2 tbsp olive oil

Instructions

1. Place quinoa in a fine mesh strainer and thoroughly rinse until water runs clear; drain well. Place rinsed quinoa into a small saucepan and add two cups of chicken or vegetable stock. Place saucepan over medium high heat and bring to a boil. Reduce heat to low and simmer, covered, for 20-25 minutes, or until quinoa has absorbed all or most of the liquid. Remove from heat and transfer quinoa to a fine mesh strainer and allow it to cool completely.
2. Combine remaining ingredients together in a large mixing bowl. Add the cooled quinoa and gently toss together. Place onto a serving dish and serve chilled or at room temperature. This dish can be made up to 3 days in advance.