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Luscious Quinoa Comfort: Vegan and Gluten-Free!

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“This is a medley of my childhood and different recipes that I enjoy making. I really enjoy the combination of flavors: it tastes so special, but its also really healthy. This would be great as a stuffing for peppers, squash and mushrooms, but stands very well on its own :)”
1hr 30mins

Ingredients Nutrition


  1. To chop the fennel, remove the leaves (you will use them later) and chop the bulb. You can also chop up the stalks, or just munch on them as you cook ;) Grate the orange for zest, but keep the flesh and tear it up into small pieces, removing the 'white bits' where possible.
  2. Toast hazelnuts if they are raw - heat them in a pan over medium heat stirring constantly until they start to smell nutty, about 5 minutes. (You can also bake them on a baking sheet for 5 minutes at 250F if you prefer). Immediately remove from pan once they are toasted to prevent burning. Remove their skins and coarsely chop them.
  3. Heat the oil in a large pot over a medium-high heat, and add the onion and fennel. Saute until soft, and then make a well in the middle. Add garlic, paprika and zest. Saute them for a minute in the well, then mix them into the onion and fennel. Continue stirring over heat for five minutes, or until well mixed and aromatic.
  4. Add the quinoa to the pot and stir it until coated and slightly toasted, about a minute. Add 1 cup of liquid, bring it to boil and then reduce to simmer. Add the raisins, salt and pepper. When the quinoa has absorbed the water (about 8 minutes), pour in the other cup of liquid, bring to boil, reduce to simmer and again cook it for about 8 minutes, or until the water is absorbed.
  5. Take the pot off the heat and stir in the hazelnut pieces. Cover and let sit for five minutes. Garnish with fresh fennel and orange. Serve immediately.

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