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
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil over medium-high heat.
- 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.
- 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
- Slice the Fennel: While the quinoa is cooking, thinly slice the fennel bulb and set it aside.
- Combine Ingredients: In a large bowl, combine the cooked quinoa, sliced fennel, pomegranate seeds, parsley, and feta cheese (if using).
Make the Dressing
- Whisk Together: In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined.
Dress the Salad
- 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