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Fennel & Pomegranate Quinoa Salad


  • Author: Martha
  • Total Time: 30 min.

Ingredients

Scale

For the Salad:

  • 1 cup quinoa, rinsed
  • 2 cups water or vegetable broth
  • 1 medium fennel bulb, thinly sliced
  • 1 cup pomegranate seeds (about 1 large pomegranate)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup crumbled feta cheese (optional)

For the Dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey (or maple syrup for vegan option)
  • Salt and pepper to taste

Instructions

Prepare the Quinoa

  1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over medium-high heat.
  2. Simmer: Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
  3. Fluff and Cool: Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and allow to cool slightly.

Prepare the Salad

  1. Slice the Fennel: While the quinoa is cooking, thinly slice the fennel bulb and set it aside.
  2. Combine Ingredients: In a large bowl, combine the cooked quinoa, sliced fennel, pomegranate seeds, parsley, and feta cheese (if using).

Make the Dressing

  1. Whisk Together: In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined.

Dress the Salad

  1. Combine with Dressing: Drizzle the dressing over the salad and toss gently to combine. Adjust seasoning with additional salt and pepper if needed.
  • Prep Time: 10 min.
  • Cook Time: 20 min.

Nutrition

  • Serving Size: 4 servings
  • Calories: 220 kcal
  • Fat: 6g
  • Carbohydrates: 34g
  • Fiber: 8g
  • Protein: 5g