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Apr 23

didyoucookthat: Main Course Salads Quinoa, Fennel and Pomegranate Salad 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 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) Ingredient Info Quinoa, a grain with a texture similar to that of couscous, can be found at natural foods stores. Preparation 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. 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. Using a small sharp knife, cut all peel and white pith from lemon. 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.

didyoucookthat:

Main Course Salads

Quinoa, Fennel and Pomegranate Salad

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
  • 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)

Preparation

  • 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.
  • 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.
  • Using a small sharp knife, cut all peel and white pith from lemon. 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.



(Source: bonappetit.com)

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Apr 22