Black Quinoa, Fennel and Celery Salad

• 1 medium-size fennel bulb (about 10 ounces), quartered, cored and very thinly sliced
• 1 long or 2 shorter celery sticks, very thinly sliced
• 2 cups cooked black quinoa (about 3/4 cup uncooked)
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons chopped chives
• 2 tablespoons freshly squeezed lemon juice
• 1 small garlic clove, pureed
• Salt and freshly ground pepper to taste
• 5 tablespoons extra virgin olive oil

1. In a salad bowl, combine the sliced fennel and celery, the quinoa, parsley and chives.
2. In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt, pepper and olive oil.
3. Toss with the salad and serve.

fennel, long, black quinoa, flatleaf, chives, freshly squeezed lemon juice, garlic, salt, extra virgin olive oil

Taken from cooking.nytimes.com/recipes/1015867 (may not work)