Kitchen notes · a little help before you start

Fennel and Pomegranate Quinoa Salad

Name: Fennel and Pomegranate Quinoa Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 1 cup dried quinoa (Source: 1 cup dried quinoa); 1 each fennel bulb ((cut into 1/2 inch cubes)) (Source: 1 fennel bulb ((cut into 1/2 inch cubes))); 2 tablespoons fennel fronds ((coarsely chopped)) (Source: 2 tablespoons fennel fronds ((coarsely chopped))); 2 stalks celery ((cut into 1/2 inch cubes)) (Source: 2 stalks celery ((cut into 1/2 inch cubes))); 1/4 cup mint leaves ((torn into small pieces)) (Source: 1/4 cup mint leaves ((torn into small pieces))); 1 each pomegranate ((deseeded)) (Source: 1 pomegranate ((deseeded))); 1 bunch radishes ((cut into 1/2 inch cubes)) (Source: 1 bunch radishes ((cut into 1/2 inch cubes))); 1/2 cup pecans ((chopped; toast for extra flavor)) (Source: 1/2 cup pecans ((chopped; toast for extra flavor))); 3 tablespoons olive oil (Source: 3 tablespoons olive oil); 3 tablespoons apple cider vinegar (Source: 3 tablespoons apple cider vinegar); 1 tablespoon brown sugar ((packed; or swap maple syrup)) (Source: 1 tablespoon brown sugar ((packed; or swap maple syrup))); 1/2 teaspoon dijon (Source: 1/2 teaspoon dijon); As Needed salt (Source seasoning: salt and pepper); As Needed Black pepper (Source seasoning: salt and pepper)

Fennel and Pomegranate Quinoa Salad is made with dried quinoa, fennel bulb, and fennel fronds.

Prep: 15 min
Cook: 20 min
Total: 35 min
Original yield: Serves 6
Ingredients: 14 listed

Make it part of your week

Estimating…

SaladsAmericanSidesPrep: 15 minutes or lessTotal: 31–60 minutes

Recipe categories & planning details

Meal type: Sides
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes
Dish type: Salads

A few quick notes

1. Check the package directions

Use the package directions where the method calls for them.

Get to know the ingredients

dried quinoa

In the method: Cook quinoa according to package directions.

fennel bulb (cut into 1/2 inch cubes)

In the method: Cook quinoa according to package directions.

fennel fronds (coarsely chopped)

In the method: Cook quinoa according to package directions.

The last little job

Finish as directed

Toss everything together and serve.

A few questions you might have

What should I prepare first?

Start with this step: Cook quinoa according to package directions.

Which preparation step should I plan for?

Use the package directions where the method calls for them.

What happens at the end?

Toss everything together and serve.

How do I plan the ingredient amounts?

This version serves 6. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Additional recipe notes

Storage: You can pre-cook the quinoa, pre-chop the veggies and shake up the vinaigrette up to 4 days ahead of time. Store components in the fridge, and toss together just before serving. *do not pre-chop the mint* Leftovers from this pomegranate quinoa salad make for a delicious lunch, and it keeps well even after dressing in the vinaigrette. Portion out into meal prep containers and store in the fridge for up to 4 days. *if you plan to eat this as leftovers, consider leaving the mint off as it will brown* Ingredient swaps quinoa- swap for rice, farro or barley pomegranate- swap for dried cranberries or chopped apple fennel- swap for cucumber (will not work for meal prep this way), or just increase the radish + celery pecans- swap for almonds or chopped hazelnuts apple cider vinaigrette- swap for balsamic vinaigrette or this honey lemon vinaigrette

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: sweetpeasandsaffron.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

How did this dish turn out?

Be the first to rate this dish.

Loading your rating…