Recipe type: Salad Prep time: 30 mins Cook time: 45 mins Total time: 1 hour 15 mins Serves: 4 Unique, fresh and fairly simple to prepare – just DO IT!
¼ cup plus 1 tablespoon olive oil
2 medium fennel bulbs (2½ pounds), cut lengthwise into ¼”-thick slicesKosher salt and freshly ground black pepper
2 tablespoons fresh lemon juice
1½ teaspoons ground cumin
1 teaspoon sugar1 cup quinoa, rinsed
1 lemon1 serrano chile, seeded, chopped
½ cup chopped fresh cilantro
½ cup chopped fresh mint1 teaspoon chopped fresh dill
¼ cup pomegranate seeds (from ½ small pomegranate) – we probably used a bit more because we love them!
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.(Note from THG – I prepare the quinoa ahead of time and just go from there – much easier) 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.