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Quinoa, Fennel, and Pomegranate Salad

Yotam Ottolenghi
  • minutes
  • Serves 4

INGREDIENTS

1/2 cup

Cilantro, fresh

1 tsp

Dill, fresh

2

Fennel bulbs (2 1/2 pounds), medium

1

Lemon

1/2 cup

Mint, fresh

1/4 cup

Pomegranate seeds

1

Serrano chile

2 tbsp

Lemon juice, fresh

1 cup

Quinoa

1

Kosher salt and freshly ground black pepper

1 tsp

Sugar

5/16 cup

Olive oil

1 1/2 tsp

Cumin, ground