Quinoa, Fennel, and Pomegranate Salad
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Serves: 4
Ingredients:
- 1 cup quinoa
- 2 cups water
- 1 large fennel bulb, thinly sliced
- Seeds from 1 pomegranate
- 2 tbsp olive oil
- Juice of 1 lemon
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
- Optional: crumbled feta cheese or goat cheese
Instructions:
- Start by rinsing the quinoa under cold water. Then, in a medium saucepan, bring 2 cups of water to a boil and add the quinoa. Reduce the heat to low, cover, and let it simmer for about 15 minutes, or until cooked and water is absorbed. Allow it to cool to room temperature.
- In a large bowl, mix the cooled quinoa with thinly sliced fennel and pomegranate seeds.
- For the dressing, whisk together olive oil, lemon juice, parsley, salt, and pepper in a small bowl. Drizzle it over the salad and toss well.
- Adjust the seasoning to taste and, if desired, top with crumbled feta cheese or goat cheese.
- Serve the salad chilled or at room temperature.
Nutritional Information:
This salad is not only a delight for the taste buds but also a powerhouse of nutrition. Quinoa is a complete protein and an excellent source of plant-based protein. Fennel provides vitamin C, potassium, and dietary fiber. Pomegranates are full of antioxidants and vitamins, making this salad a healthful choice.
Historical Context:
Quinoa, a vital part of Andean cuisine, has been a staple for thousands of years. Fennel, known for its aromatic and flavorful nature, has been a component of Mediterranean cuisine since ancient times. Pomegranates, native to Iran, symbolize health and fertility throughout history.
Enjoy this delightful and nutritious salad from CookingBot.ai!
