QUINOA, FENNEL AND POMEGRANATE SALAD

QUINOA, FENNEL AND POMEGRANATE SALAD image

Yield 4 Servings

Number Of Ingredients 13

¼ cup plus 1 Tbsp. olive oil
2 medium fennel bulbs (2½ lb), cut lengthwise into ¼"-thick slices
Kosher salt and freshly ground black pepper
2 Tbsp. fresh lemon juice
1½ tsp. ground cumin
1 tsp. sugar
1 cup quinoa, rinsed
1 lemon
1 serrano chile, seeded, chopped
½ cup chopped fresh cilantro
½ cup chopped fresh mint
1 Tbsp. chopped fresh dill
¼ cup pomegranate seeds (from ½ small pomegranate)

Steps:

Heat ¼ cup oil in a large skillet over medium heat. Add fennel; season with salt and pepper. Cook, stirring occasionally, until fennel is just tender and lightly golden, 10-12 minutes. Stir in lemon juice, cumin and sugar; cook for 1 minute. Season with salt and pepper. Set aside. Meanwhile, bring quinoa and 3 cups water to a boil in a medium saucepan. Cover, reduce heat to low and simmer until quinoa is cooked, about 10 minutes. Drain; return to pan. Cover; let sit for 15 minutes. Fluff with a fork; transfer to a large bowl. Using a small sharp knife, cut all peel and white pith from lemon. Cut between membranes to release segments; discard membranes and roughly chop. Add lemon with any juices and remaining 1 Tbsp. oil to quinoa; stir. Add fennel mixture, chile, and herbs. Toss gently to incorporate. Season with salt and pepper. Transfer salad to a platter; sprinkle with pomegranate seeds.