Name: Quinoa, Fennel, and Pomegranate Salad
Cook time: 37 min
Yield: 4
Ingredients: 1/4 cup plus 1 tablespoon olive oil; 1/4 cup plus 1 tablespoon olive oil; 2 medium fennel bulbs (2 1/2 pounds), cut lengthwise into 1/4'-thick slices; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 2 tablespoons fresh lemon juice; 1 1/2 teaspoons ground cumin; 1 teaspoon sugar; 1 cup quinoa, rinsed; 1 lemon; 1 serrano chile, seeded, chopped; 1/2 cup chopped fresh cilantro; 1/2 cup chopped fresh mint; 1 teaspoon chopped fresh dill; 1/4 cup pomegranate seeds (from 1/2 small pomegranate)

Method

Heat 1/4 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.

Ingredients

Method

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