Pomegranate and Fennel Salsa Quinoa

This recipe originally called for serving the salsa with pork chops, but I'd used my pork on the sweet and sour pork dish, so I decided to pair it with quinoa instead. I had some extra shrimp in the freezer, so I threw that in as well. If you're going vegetarian and trying to make this more of a meal, I think chickpeas would also meld well with this. Apparently I'm not a big fan of fennel and I could've very happily done without it and maybe add some walnuts to the salsa, but I know some people like fennel. This needed a bit more acid but I was low on rice vinegar, so I added a squeeze of lemon juice.

One year ago: Swiss chard and sweet potato gratin

Pomegranate and Fennel Salsa Quinoa (adapted from Gourmet Today)

Ingredients
1 large fennel bulb
2 tbsp vegetable oil
1 cup pomegranate seeds (from 1 large pomegranate)
2 scallions, finely chopped
1/4 cup chopped cilantro (optional)
1 tsp seasoned rice vinegar (maybe a little more or some lemon juice)
2 tsp mild honey
1/4 tsp salt
1 cup quinoa
cooked shrimp/cooked chickpeas/cooked pork chops

1. In a saucepan, combine 1 cup quinoa with 2 cups water. Bring to a boil, cover, and simmer for 15 minutes. When done, remove from heat and let sit a few minutes covered.
2. Meanwhile, cut off and discard fennel stalks. Halve fennel bulb lengthwise, core it, and cut into 1/4-inch pieces.
3. Heat 2 tbsp oil in a 12 inch heavy skillet over medium heat. Add fennel and cook, stirring until just tender, 6 - 8 minutes.
4. Transfer fennel to bowl and stir in pomegranate seeds, scallions, cilantro, vinegar, honey, and salt.
5. Mix salsa in with quinoa. Add protein of your choice. Season if needed.