Warm Quinoa, Fennel and Pomegranate Salad
This salad is warm, hearty and delicious. The caramelized fennel goes so well with the lemon and dill while the pomegranate seeds give this dish a layer of color and texture that adds a bit of pizzazz.
INSTRUCTIONS
Zest the lemon and set the zest aside. In a small bowl, using a small sharp knife, cut all the peel and white pith from lemon. Cut between membranes to release segments, squeeze juice from the membranes then discard membranes and roughly chop the lemon. Set aside.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add fennel, season with salt and pepper. Cook until fennel is just tender and lightly golden turning over as needed, about 10 minutes. Add sliced leeks, stir in 1 tablespoon lemon juice, cumin and sugar, cook for 1-2 minutes. Season with more salt and pepper. Set aside.
Meanwhile, bring quinoa and 2 cups water to a boil in a medium saucepan. Reduce heat to low, and simmer until quinoa is cooked and most of the water is absorbed, about 8-10 minutes. Remove from heat, cover and let sit until all the water is absorbed, about 10 minutes. Fluff with a fork and pour into a large bowl.
Add chopped lemon with any remaining juices and 1 tablespoon of olive oil to quinoa, stir until well combined. Add fennel and leeks, chopped chile, mint and dill. Toss gently to incorporate. Season with salt and pepper.
Place salad on a platter or serving dishes, sprinkle with pomegranate seeds and lemon zest.
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