Quinoa, Fennel, and Pomegranate Salad
- 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)
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Cilantro, fresh (1/2 cup)
- Cumin, ground (1 1/2 teaspoons)
- Dill, fresh (1 teaspoon)
- Fennel bulbs (2 1/2 pounds), medium (2)
- Lemon (1)
- Mint, fresh (1/2 cup)
- Pomegranate seeds (1/4 cup)
- Serrano chile (1)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil (5/16 cup)
- Sugar (1 teaspoon)
- Pasta & Grains
- Quinoa (1 cup)
- Drinks
- Lemon juice, fresh (2 tablespoons)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published December 22, 2011 (1 year ago).
104 people saved this recipe.
