From: Chef Mat Clouser, Swift’s Attic, Austin, TX. Yield: 4 servings.
1 cup red quinoa
2 cups water
2 Calabrian chiles, drained, coarsely chopped
½ head fennel, chopped into bite-sized pieces
2 large handfuls upland cress or watercress, torn into bite-sized pieces
½ cup coconut jam
Rinse quinoa in a mesh strainer. In medium-large pot, bring the quinoa, water and a pinch of salt to a boil. Cover and cook until all the water is absorbed, about 15 minutes. Once cooked, allow quinoa to cool to room temperature.
Preheat oven to 375°F. In a baking pan, add the fennel. Drizzle with olive oil, salt and pepper. Cover with foil and bake for 20 minutes or until brown.
In a large bowl, combine quinoa, roasted fennel, cress, Calabrian chiles and coconut jam. Add sea salt and freshly ground black pepper to taste. Salad can be served at room temperature or cold, topped with extra cress or jam.