Quinoa, Fennel and Pomegranate Salad from Ottolenghi


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.