Quinoa Roasted Fennel And Pomegranate Tabouli | Donna Hay

Ingredients

• 3 bulbs baby fennel, trimmed and chopped
• 1 teaspoon maple syrup
• 1 tablespoon extra virgin olive oil
• sea salt and cracked black pepper
• 1 cup (190g) white quinoa
• 1½ cups (375ml) water
• 150g purple kale, trimmed and leaves shredded
• 2 cups basil leaves, shredded, plus extra to serve
• 1 pomegranate, seeds removed
• 2 tablespoons extra virgin olive oil
• 2 tablespoons pomegranate molasses+
• 2 tablespoons water
• 1 teaspoon sea salt flakes
• ½ teaspoon cracked black pepper