Especially for all you vegans and vegetarians out there…and Dad who has been wanting to try quinoa after reading an article about how healthy it is:)

20130206-181420.jpgQuinoa, Fennel, Herb, and Pomegranate Salad

2 medium fennel bulbs, cut lengthwise into 1/4″-thick slices
1/4 c. plus 1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 T fresh lemon juice
1 1/2 tsp. ground cumin
1 tsp. sugar
1 c. quinoa, rinsed
1 lemon
1 serrano chile, seeded, chopped
1/2 c. chopped fresh cilantro
1/2 c. chopped fresh mint
1 tsp. chopped fresh dill
1/4 c. pomegranate seeds (from 1/2 small pomegranate)

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 skin segments to release pulp; discard skins and roughly chop. Add lemon with any juices and remaining 1 Tbsp. oil to quinoa; stir. Add fennel mixture, herbs, and Serrano (if you like a little spicier dish, keep some of these seeds to incorporate). Toss gently. Season to taste with salt and pepper. Transfer to dish and finish with pomegranate seeds. Serves 4

One serving contains: Calories (kcal) 347 %Calories from Fat 49 Fat (g) 20.6
Saturated Fat (g) 2.8 Cholesterol (mg) 0 Carbohydrates (g) 41.2 Dietary Fiber (g) 7.9 Total Sugars (g) 5.4 Net Carbs (g) 33.3 Protein (g) 8.0 Sodium (mg) 70.1


About akvenable

Traveling and new exciting experiences are what life is all about!
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