Quinoa Panzanella Salad (The Kitchy Kitchen Claire Thomas)

Ingredients

• 1/2 fennel bulb
• Extra virgin olive oil
• Kosher salt
• 2 cups 1-inch cubes fresh sourdough bread
• 1/2 shallot, thinly sliced
• 1 1/2 cups cherry tomatoes, halved
• 1/4 cup Mustard and Lemon Vinaigrette
• 1/2 cup raw quinoa (I cooked the quinoa in chicken broth)
• 1/2 cup fresh basil chiffonade

Instructions

1. Preheat the oven to 400°F.
2. Thinly slice the fennel (I used a mandoline) and place on a baking sheet. Drizzle with olive oil, sprinkle with salt, and roast for 20 minutes, or until golden brown and crisp at the edges. Remove from the oven and let cool.
3. Coat the sourdough cubes in olive oil, place on a baking sheet, and toast in the oven for about 10 minutes, or until golden brown. Remove from the oven and let cool slightly.
4. Dress the sourdough (warm from the oven), onion, roasted fennel, and tomatoes in a bowl with the vinaigrette and let stand for 10 minutes.
5. Cook the quinoa as per package instructions and drain. Allow to cool completely.
6. Add the quinoa and basil to the sourdough mixture and toss again.

Mustard, Shallot and Lemon Vinaigrette

• 2 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 1 tablespoon whole-grain mustard
• Honey to taste
• Kosher salt and freshly ground black pepper