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Monday, September 7, 2015

Meatless Salad


1 T olive oil
2 medium fennel bulbs, cut lengthwise into 1/4″-thick slices
kosher salt and freshly ground black pepper
2 T lemon juice
1 1/2 t ground cumin
1 t sugar
1 c quinoa, rinsed
2 T white wine vinegar
1 serrano chile, seeded and chopped
1/2 c chopped fresh cilantro
1/2 c chopped fresh mint
1 t chopped fresh dill
seeds from 1 pomegranate
baby spinach, fresh


Heat olive oil in a large skillet over medium heat. Add fennel; season with salt and pepper. Cook, stirring occasionally, until fennel is just tender and lightly golden, about 10-12 minutes. Stir in lemon juice, cumin, and sugar; cook for 1 minute. Season with salt and pepper. Set aside. Meanwhile, bring quinoa and 3 cups water to a boil in a medium saucepan. Cover, reduce heat to low, and simmer until quinoa is cooked, about 10 minutes. Drain; return to pan. Cover; let sit for 15 minutes. Fluff with a fork; transfer to a large bowl. Add vinegar, fennel mixture, chile, herbs, and pomegranate seeds to quinoa. Toss gently to incorporate. Season with salt and pepper. Serve salad on top of a bed of fresh baby spinach.

Go to his website at and request to purchase his latest cookbook "Chef Elliott's Soulstice Recipes: Gourmet Entertaining Solutions".

Source:  Chef Elliott Farmer

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