Quinoa Salad with Fennel and Pomegranate

Seasoned to Taste - Quinoa Salad with Fennel and Pomegranate

I never notice pomegranates until they are gone. They appear in the grocery stores – usually on sale 2/$5 – for a couple months through the fall and winter, and then disappear the rest of the year. I wonder how I can get tomatoes all year round, but pomegranates only during select months? My point is that I save all these pomegranate recipes, forgetting to make them when I can find the fruits in season.

This recipe is very unique tasting. The pomegranate is sweet but very tart, adding a different flavor profile along with the nutty anise of the fennel and the citrus with herbs. It was fresh and had a bite, but will definitely make you stop and think, “Huh?” after the first bite. I think it’s the pomegranate seeds, which literally explode when you chew them.

Adapted from Bon Appetit:

Quinoa Salad with Fennel and Pomegranate

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 (I omitted and just used a pinch red pepper flakes)
  • 1/2 cup chopped fresh cilantro (I only had parsley – totally different)
  • 1/2 cup chopped fresh mint (didn’t use)
  • 1 teaspoon chopped fresh dill (hate dill)
  • 1/4 cup pomegranate seeds (from 1/2 small pomegranate)
  1. 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.
  2. 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.
  3. Using a small sharp knife, cut all peel and white pith from lemon (an orange is good here, too). 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.

Seasoned to Taste - Quinoa Salad with Fennel and Pomegranate

We had this with some vegetarian tacos that a friend (Teri from A Foodie Stays Fit) made – it was a healthy little lunch!
Seasoned to Taste - Quinoa Salad with Fennel and Pomegranate

Enjoy, friends! xoxo

One response to “Quinoa Salad with Fennel and Pomegranate

  1. I just noticed the pomegranates a couple of weeks ago. Were they that cheap in Oregon? I always had the impression they were $10 each. I’ve been eating them up. Let me know if you want a recipe for butternut squash, pom, and goat cheese salad. Sofreakinggood.

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