This is a delicious salad that is packed with protein (from the quinoa: a gluten-free seed), vitamin C (from the orange & fennel), and anti-inflammatory properties (from the fennel).

Serves 2 as a main, 4 as a side

• 1 cup uncooked quinoa
• 2 cups water or broth
• 1 fennel bulb
• 3-4 mandarin oranges, peeled & segmented
• 1/2 large red onion, thinly sliced
• 1 avocado, diced
• 1/2 cup almonds, roughly chopped
• 3-4 tablespoons olive oil
• sea salt & pepper, to taste

1. Combine quinoa and water or broth in a saucepan. Bring to a boil over high heat, then reduce heat, cover, and simmer for 20 minutes.
2. In the meantime, thinly slice fennel bulb and roughly chop. Carefully chop the orange slices into small pieces, saving some segments for garnish.
3. Combine fennel, oranges, red onion, avocado, and almonds in a large mixing bowl.
4. When quinoa is cooked, let cool slightly before adding to mixing bowl and tossing with olive oil, sea salt, & pepper.