Quinoa, Fennel, Herb, and Pomegranate Salad

INGREDIENTS
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)

PREPARATION
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

NUTRITIONAL INFORMATION
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