Fennel Pollen Scented Quinoa Salad with Pomegranate & Mint Recipe

Fennel Pollen Scented Quinoa with Pomegranates and Mint Hungry Goddess

Ready for a delicious holiday entertaining recipe that is easy to prep and will wow a crowd?  Get your forks and a big serving dish ready for the Fennel Pollen Scented Quinoa Salad with Pomegranate and Mint Recipe!

Quinoa is such a versatile ingredient – a little Super Food seed that packs a powerful nutritious punch.  It behaves just like a grain so you can use quinoa in place of rice and other grains.  Quinoa is the perfect gluten free option for the holidays!  Adding fennel pollen to the quinoa during the cooking process infuses it with the aromatic flavor of the fennel pollen and then requires very little to transform into a stunning dish where the fennel and pomegranate are the highlights and accentuated with the mint and raisins.  Of course, Pollen Ranch is THE source for Certified Organic Fennel Pollen to elevate your quinoa salad.

Sliced, crunchy fennel, ruby pomegranate nibs, golden raisins and fresh mint makes this dish a fall stunner that has great flavor and color for the holidays – think Thanksgiving, Hanukkah and Christmas or that holiday potluck that needs a dish.

How to Make Fennel Pollen Scented Quinoa

  • Check the quinoa package to see if the quinoa needs to be rinsed before cooking.  If you are just starting out with quinoa, Whole Foods 365 brand is a great choice and does not need to be rinsed.
  •  Use 1 cup of Quinoa to 1 3/4 cup of water.
  • Add water and quinoa AND 1/2 – 1 Tablespoon of Fennel Pollen to pot and turn on high heat until boiling.  When at boil, turn heat down to low and cover for approximately 10-12 minutes.  Check the pot and if there is still water, return for another 2 minutes or until water is absorbed.  Once the water is absorbed, cover for an additional 5 minutes off heat.  Add a bit of EVOO and salt and pepper.  Sprinkle a bit more fennel pollen on the top to finish.

Once the quinoa is prepared, let your imagination and palate create – I used one bulb of thinly sliced fennel, one cup of Pomegranate nibs (or pitted chopped cherries), ½ cup of golden raisins and ½ cup chopped mint for this delicious salad.  A drizzle  of EVOO is the perfect finish.

Do you have a holiday go-to dish?

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4 Responses to “Fennel Pollen Scented Quinoa Salad with Pomegranate & Mint Recipe”

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  1. You create magic with fennel. Amazing!


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