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