Quinoa with Fennel and Pomegranate
  • 1 cup uncooked quinoa
  • 1½ cups vegetable stock
  • 1 teaspoon ground cumin
  • 1 whole fennel bulb
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice, freshly squeezed
  • Salt and freshly ground pepper
  • 4 scallions, trimmed and thinly sliced
  • 3 tablespoons chopped cilantro leaves
  • 2 tablespoons chopped mint leaves
  • 3½ oz (100g) pomegranate seeds
  1. Rinse the quinoa under cold running water. Drain and place in a large saucepan. Add the stock and cumin and bring to a boil, stirring frequently. Then cover and cook on medium heat for about 10 minutes. Remove from heat and drain. Return quinoa to the pan and leave for about 10 minutes, covered to fluff up.
  2. To prepare the fennel, trim the stalks, root end, and any tough outer pieces from the bulb and reserve the fronds. Cut the bulb in half lengthwise . Then set each half on a cutting board, flat side down, and cut into thin slices lengthwise.
  3. Heat 2 tablespoons of the oil in a large frying pan over medium heat. Add the fennel slices and cook for about 5 minutes, turning once until golden. Remove from heat and transfer to a bowl. Add the lemon juice and remaining oil,season to taste, and mix well to combine.
  4. Add the onions, cilantro,mint and reserved fennel fronds to the bowl. Then add the quinoa and half the pomegranate seeds. Stir to mix. Place salad on a serving platter and sprinkle with the remaining pomegranate seeds. Serve at room temperature or cold.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2016/04/05/quinoa-with-fennel-and-pomegranate/