Quinoa and Fennel Salad Recipe

Ingredients

• 1 cup uncooked quinoa
• 1½ cups vegetable stock
• 1 tsp ground cumin
• 1 whole fennel bulb
• 3 tbsp olive oil
• 1 tbsp lemon juice
• salt and freshly ground black pepper
• 4 scallions, trimmed and thinly sliced
• 3 tbsp chopped cilantro leaves
• 2 tbsp chopped mint leaves
• 3½ oz (100 g) pomegranate seeds

• use gluten-free stock

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 over medium heat for about 10 minutes. Remove from the heat and drain. Return the 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 over once, until golden. Remove from the 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; taste and adjust the seasoning, if needed. Divide the salad between four plates and sprinkle the remaining pomegranate seeds over it. Serve at room temperature or cold.