getting our ducks in a row: around the world in five days

meatless monday
notes from maggie's farm

For the following week, we'll be about the business of getting our ducks in a row. That doesn't mean we won't be here, we'll just be a little quieter. We'll be sharing some of the best of the rest-- healthy and delicious fare found in our travels around the world, via the interwebs. Buckle your seat belts....first stop: Israel.  
The internationally renowned, Israeli born chef and restaurant owner Yotam Ottolenghi opened his first deli almost 10 years ago. He is not a vegetarian but has become famous for his innovative, delicious take on vegetables, pulses, grains and salads, culminating in Plenty - a collection of vegetarian recipes.  

Quinoa, Fennel, and Pomegranate Salad

Pair fennel with jewellike pomegranate seeds and power-packed quinoa for texture, and you have the hallmarks of an Ottolenghi salad.
Quinoa, Fennel, and Pomegranate Salad


  • 1/4 cup plus 1 tablespoon olive oil
  • 2 medium fennel bulbs (2 1/2 pounds), cut lengthwise into 1/4"-thick slices
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon sugar
  • 1 cup quinoa, rinsed
  • 1 lemon
  • 1 serrano chile, seeded, chopped
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped fresh mint
  • 1 teaspoon chopped fresh dill
  • 1/4 cup pomegranate seeds (from 1/2 small pomegranate)

For ingredient information, recipe instructions, and nutritional content, see
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Recommended Reading: 7 New Ways to Cook Winter Vegetables:

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