Step 1

Combine the quinoa with 2 1/4 cups water in a saucepan. Bring to a slow boil, then cover and simmer gently for 15 minutes, or until the water is absorbed. Let the quinoa cool to room temperature.

Step 2

Toast the walnuts over medium heat in a small skillet until they are fragrant, about 5 minutes, shaking the pan often. Set aside.

Step 3

Cut the stalks away from the fennel bulb. Save them for another use if you’d like, such as making soup stock. Reserve the delicate leaves. Cut away the stem of the fennel bulb and cut it into narrow strips, 1 to 2 inches long.

Step 4

Combine the fennel and its leaves with the cooked and cooled quinoa in a serving container. Add the remaining ingredients and stir together.

Step 5

Serve at once, or let stand at room temperature for a bit before serving. This is a salad that can be made ahead and refrigerated overnight.