Lemon, Fennel and Pomegranate Quinoa
Servings: 2
Print Recipe
Ingredients
- 2 heads fennel
- 2 stalks celery
- 2 carrots
- 1 white or yellow onion
- 3 cloves garlic
- 1 tsp olive oil
- 1/2 cup uncooked quinoa
- 1/2 cup pomegranate seeds
- 1 lemon
- salt and pepper
- 5-6 leaves lemon basil optional - you can also use parsley
Instructions
- Preheat oven to 425F. Thinly slice the fennel, saving the top stems, and toss with half of the olive oil, salt and pepper. Place on a baking tray lined with foil and roast in the oven for 20-25 min, until lightly browned.
- Dice the celery, carrots and onions and saute them until soft and the onions on translucent. Remove from heat. Meanwhile pour 1 1/2 cups water and the 1/2 cup of quinoa into a separate saucepan and add a thick slice of lemon and one or two of the fennel stems.
- When the quinoa has fully absorbed the water, remove the lemon slice and fennel stems and add to the pot with the sauted veggies. Add most of the pomegranate seeds and stir to combine.
- Serve on plates and layer the roasted fennel on top. Sprinkle with remaining pomegranate seeds and roughly torn basil or parsley if using. Server warm.
