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)
Description
Pair Fennel With Jewellike Pomegranate Seeds And Power-packed Quinoa For Texture.
Bon Appetit Magazine
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