Ingredients:�
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1/4 cup plus 1 tablespoon olive oil
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2 medium fennel bulbs (2 1/2 pounds), cut lengthwise into 1/4"-thick slices
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Kosher salt and freshly ground black pepper
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2 tablespoons fresh lemon juice
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1 1/2 teaspoons ground cumin
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1 teaspoon sugar
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1 cup quinoa, rinsed
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1 lemon
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1 serrano chile, seeded, chopped
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1/2 cup chopped fresh cilantro
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1/2 cup chopped fresh mint
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1 teaspoon chopped fresh dill
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1/4 cup pomegranate seeds (from 1/2 small pomegranate)
Directions:�
- 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.