Orange & Fennel Quinoa Salad

Prep time: 20 minutes  Cooking time: 12 minutes  Serves: 6-8 • 1 cup (200g) quinoa
 (see note on soaking) • 2 oranges • 1 small fennel bulb • 1/4 cup chopped chives • 1 avocado • 400g can chickpeas, rinsed and drained • 1 cup roughly 
chopped parsley • 3 tablespoons red
 wine vinegar • 3 tablespoons extra 
virgin olive oil 1. Cook the quinoa (see note) in a saucepan of boiling water for 12 minutes, until tender. Drain well, and let it cool to room temperature. 2. Cut the top and bottom from each orange, and use a small, sharp knife to cut the skin and pith from them. 
Hold an orange in the palm of your hand (over a bowl 
to catch the juice), and cut between the membranes 
to release the segments. Squeeze the membranes 
in your hand to get even more juice. Repeat this with the other orange. 3. Trim the fennel bulb, cut into very fine slices. Peel, slice the avocado, cut into smaller pieces. Combine all the ingredients in a large bowl (along with the orange juice), and season well with salt and ground pepper. Serve as a vegetarian lunch, or as an accompaniment to meat, fish or chicken. Note: quinoa (pronounced ‘kin-wha’) is a type 
of grain which is gluten-free. Before cooking, soak it in water for 10 minutes, then drain in a colander.