Sautéed Fennel with Quinoa and Pomegranate

Fennel is one vegetable that you either love or leave alone. This recipe for Sauteed Fennel with Quinoa and Pomegranate combines fennel’s sweet licorice flavor with a little bit of heat from a serrano pepper, the tartness of a pomegranate seed and the nutty flavor of quinoa. The marrying of these flavors just might convert even those who fall in the “leave alone” category.

Sauteed Fennel with Quinoa and Fennel

Whether you already love fennel or don’t cook it often, I hope this will become your new favorite. This recipe has many of the same ingredients as My Favorite Quinoa Salad, but sautéing the fennel tones down the licorice flavors. See my post Fennel – Enjoy it raw or cooked for hints on preparation.

The Quinoa in this recipe provides a nutty addition and is so easy to prepare. See my post on How to Prepare and Cook Quinoa for details.

Finally, if you don’t like spicy foods, you can always swap the serrano for a red or green pepper.

This dish can be served hot or at room temperature.

Sauteed Fennel
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5 from 1 vote

Sauteed Fennel with Quinoa and Pomegranate

Pairing sauteed fennel with pomegranate seeds and quinoa for texture creates a delicious tasty side that looks great too.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4
Calories: 299kcal

Ingredients

  • 2 medium fennel bulbs cut lengthwise into 1/4 thick slices
  • 1 ½ teaspoons cumin
  • 1 cup quinoa
  • 1 serrano pepper seeded and chopped
  • ¼ cup fresh cilantro
  • 1 teaspoon fresh dill
  • ¼ cup pomegranate seeds
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice

Instructions

  • Prepare the fennel: Heat olive oil in a large skillet over medium heat. Add the fennel and Serrano pepper, season with salt and pepper. Cook, stirring occasionally, until the fennel is tender and golden (10-12 minutes).
  • Stir in the lemon juice and cumin. Cook for another minute. Season with salt and pepper and set aside.
  • Prepare the quinoa: Rinse the quinoa using a fine strainer or cheesecloth. Bring 2 cups of water to a boil in a medium saucepan. Cover, reuse heat to low and simmer until quinoa is cooked (15 minutes). Drain any excess liquid and return to pan and allow to set for another 5-10 minutes. Fluff with a fork;
  • Add the quinoa and remaining herbs (dill, cilantro, salt and pepper to taste) to the skillet, toss lightly. Transfer to a serving platter and sprinkle with pomegranate seeds.
Nutrition Facts
Sauteed Fennel with Quinoa and Pomegranate
Amount Per Serving
Calories 299 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 65mg3%
Potassium 761mg22%
Carbohydrates 39g13%
Fiber 7g29%
Sugar 2g2%
Protein 8g16%
Vitamin A 238IU5%
Vitamin C 19mg23%
Calcium 84mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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