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.
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.
Pairing sauteed fennel with pomegranate seeds and quinoa for texture creates a delicious tasty side that looks great too.
2medium fennel bulbscut lengthwise into 1/4 thick slices
1serrano pepperseeded and chopped
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.
Sauteed Fennel with Quinoa and Pomegranate
Amount Per Serving
Calories 299Calories from Fat 126
% Daily Value*
Saturated Fat 2g13%
Vitamin A 238IU5%
Vitamin C 19mg23%
* Percent Daily Values are based on a 2000 calorie diet.