Quinoa, Fennel and Pomegranate Salad from Ottolenghi

Last Updated on December 25, 2019


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!

Ingredients

  • 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!

    Instructions

 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.

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YumDeku
20 something year old, spending a lot of free time watching anime, playing video games, reading manga, sometimes meeting new people and learning game Dev. Loves battle shounen, slice of life, comedy, horror or anything that has an interesting plot.

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