Fennel, quinoa and pomegranate warm salad

Quinoa, fennel and pomegranate warm salad

Ingredients for 4 people
- 4 medium dimension fennels;
- 2 cups of whashed quinoa;
- 1 cup of pomegranate seeds;
- 1 lemon;
- 0,5 lemon (juice only);
- 1 half teaspoon of fresh coriander finely chopped;
- 1 teaspoon of fresh mint finely chopped;
- 1 teaspoon of fresh dill;
- Extra virgin olive oil;
- Black pepper;
- Salt.

Cut the fennel lengthwise. In a large skillet, heat the oil, add the fennel, salt and cook, stirring occasionally, until the vegetables are tender and golden. Stir in the lemon juice, cumin and cook briefly. Turn off and pepper and set aside. Cook the quinoa in 4 cups of water. Bring to a boil and then reduce heat until it is ready (follow the cooking time on the package). Drain, shell with a fork and place in a large bowl. Remove the peel and all the white part from the whole lemon, cut into slices and then chop coarsely. Add the quinoa, chopped lemon and its juice, plus two tablespoons of olive oil, mix well. Stir in the bowl the fennel, mint and coriander. Season with salt and pepper and cool it all, briefly, on the fire. Sprinkle with pomegranate seeds before serving.


From: www.lifegate.it