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Main Course Salads
Quinoa, Fennel and Pomegranate Salad

Ingredients

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



Ingredient Info
Quinoa, a grain with a texture similar to that of couscous, can be found at natural foods stores.


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 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.

Main Course Salads

Quinoa, Fennel and Pomegranate Salad

Ingredients

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

    Quinoa, a grain with a texture similar to that of couscous, can be found at natural foods stores.

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 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.



(Source: bonappetit.com)