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Pomegranate, Quinoa And Fennel Salad

If you know us, you know we LOVE our salads! All shapes, sizes and types of salads-we do not discriminate! This Pomegranate, Quinoa and Fennel Salad was featured in Bon Appetit January 2012 and made an appearance on a dinner club table shortly thereafter. The pop of the jewel-like pomegranate seeds coupled with the lemony quinoa and fresh herbs was divine.

Prep
Cook
Serves 6people
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
tbsp fresh lemon juice
1 1/2
tsp ground cumin
1
tsp 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
tsp chopped fresh dill
1/4
cup pomegranate seeds (I purchased the already picked pomegranate seeds from Trader Joes)
Directions
1.
Heat 1/4 cup oil in a large skillet over medium heat.
2.
Add fennel; season with salt and pepper. Cook, stirring occasionally, until fennel is just tender and lightly golden, 10–12 minutes.
3.
Stir in lemon juice, cumin, and sugar; cook for 1 minute.
4.
Season with salt and pepper.
5.
Set aside.
6.
I prepare the quinoa ahead of time and 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.
7.
Using a small sharp knife, cut all peel and white pith from lemon. Cut between membranes to release segments; discard membranes and roughly chop.
8.
Add lemon with any juices and remaining 1 Tbsp. oil to quinoa (I omit teh oil; I felt the quinoa was moist enough without the added fat); stir.
9.
Add fennel mixture, chile, and herbs (I reserved half the herbs for final garnish when I was ready to serve since I made this dish ahead of time).
10.
Toss gently to incorporate.
11.
Season with salt and pepper.
12.
Transfer salad to a platter; sprinkle with pomegranate seeds (and remaining herbs if you set some aside). Enjoy!

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