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1
To chop the fennel, remove the leaves (you will use them later) and chop the bulb.
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2
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.
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3
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.
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4
(You can also bake them on a baking sheet for 5 minutes at 250F if you prefer).
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5
Immediately remove from pan once they are toasted to prevent burning.
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6
Remove their skins and coarsely chop them.
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7
Heat the oil in a large pot over a medium-high heat, and add the onion and fennel.
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8
Saute until soft, and then make a well in the middle.
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9
Add garlic, paprika and zest.
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10
Saute them for a minute in the well, then mix them into the onion and fennel.
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11
Continue stirring over heat for five minutes, or until well mixed and aromatic.
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12
Add the quinoa to the pot and stir it until coated and slightly toasted, about a minute.
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13
Add 1 cup of liquid, bring it to boil and then reduce to simmer.
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14
Add the raisins, salt and pepper.
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15
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.
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16
Take the pot off the heat and stir in the hazelnut pieces.
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17
Cover and let sit for five minutes.
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18
Garnish with fresh fennel and orange.
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19
Serve immediately.
