Here are the following ingredients:
Follow these cooking methods/directions: 1. Trim feathery fronds from fennel bulb; coarsely chop and set aside for garnish. Trim off thick stalks from bulb and discard. Cut bulb in half lengthwise and trim out tough core. Place bulb halves cut side-down and cut crosswise into thin slices. 2. Heat oil over medium heat in a large saucepan. Add shallots and fennel; cook, stirring, for about 5 minutes or until fennel starts to soften. Add red pepper, garlic, rosemary, salt and pepper; cook, stirring, for 3 minutes or until pepper is softened. 3. Stir in quinoa. Pour in 2 cups (500 mL) water and balsamic vinegar and bring to a boil. Cover, reduce heat to medium-low and simmer for about 15 minutes or until almost all the liquid has been absorbed. Remove from heat. 4. Sprinkle in orange zest and spinach; fold in gently with a spatula. Cover and let stand for 5 minutes until spinach is wilted. Stir Parmesan into pilaf and garnish with reserved fennel fronds.