Heat 3 tablespoons of the oil in a large skillet over medium high heat. Add the fennel; season wit salt and pepper. Cook, stirring occasionally, until the fennel is tender and lightly golden, about 10 to 12 minutes. Stir in the lemon juice, cumin, and sugar; cook for 1 minute. Season with salt and pepper. Set aside.
Meanwhile, bring the quinoa and 3 cups of 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.
Using a small sharp knife, cut all peel and white pith from the lemon. Cut between the membranes to release the segments; discard membranes and roughly chop. Add lemon with any juices and the remaining tablespoon of oil to the quinoa; stir. Add the fennel mixture and herbs and toss gently to combine. Season with salt and pepper to taste. Transfer salad to a large platter and sprinkle with pomegranate seeds.
*The easiest way to remove pomegranate seeds is to cut the pomegranate in half crosswise (rather than from stem to stem). Hold one half of the pomegranate over a bowl, cut-side down and smack it on the back with a wooden spoon until the seeds start falling out. Continue to smack the back of the pomegranate, lightly squeezing the sides of the fruit to release more seeds. Discard any bits of white membrane that fall in the bowl.