Quinoa Tabbouleh with Pomegranate

Name: Quinoa Tabbouleh with Pomegranate
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup quinoa, rinsed; 2 cups water; 2 cups flat-leaf parsley, finely chopped; 1/4 cup fresh mint leaves, finely chopped; 2 large Roma tomatoes, seeded, diced; 1 medium English cucumber, diced; 4 green onions, thinly sliced; 1/2 cup pomegranate seeds (arils); 3 tbsp extra-virgin olive oil; 3 tbsp fresh lemon juice; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground

35 minEasyServes 4220 cal/serving

Middle EasternSaladNo-CookDASHVeganMediterraneanHigh FiberHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreeSoy-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

1 cup quinoa, rinsed
2 cups water
2 cups flat-leaf parsley, finely chopped
1/4 cup fresh mint leaves, finely chopped
2 large Roma tomatoes, seeded, diced
1 medium English cucumber, diced
4 green onions, thinly sliced
1/2 cup pomegranate seeds (arils)
3 tbsp extra-virgin olive oil
3 tbsp fresh lemon juice
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground

Instructions

1

Cook the quinoa: combine 1 cup rinsed quinoa and 2 cups water in a small saucepan. Bring to a boil, reduce heat to low, cover, and cook for 12 to 15 minutes until all water is absorbed. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork and spread on a plate to cool completely.
2

In a large bowl, combine 2 cups finely chopped flat-leaf parsley, 1/4 cup finely chopped fresh mint leaves, 2 large seeded, diced Roma tomatoes, 1 medium diced English cucumber, 4 thinly sliced green onions, and 1/2 cup pomegranate seeds (arils).
3

In a small bowl or jar, whisk together 3 tbsp extra-virgin olive oil and 3 tbsp fresh lemon juice. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.
4

Add the cooled quinoa to the bowl of vegetables and herbs. Drizzle with the dressing and toss gently to combine. Taste and adjust lemon juice and seasoning.
5

Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.

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Questions

What is Quinoa Tabbouleh with Pomegranate?

A bright, refreshing twist on classic tabbouleh using protein-rich quinoa in place of bulgur, tossed with masses of fresh parsley, mint, tomato, and jewel-like pomegranate seeds. Plan ahead: the salad benefits from 30 minutes of chilling before serving. This reference files it under Middle Eastern salad: made without cooking, rated easy and about 35 minutes start to finish.

How much time should I plan for Quinoa Tabbouleh with Pomegranate?

As written, 35 minutes: 20 of prep and 15 of cooking. The longest single stretch is the hands-off wait in step 5, 30 minutes.

How many calories are in Quinoa Tabbouleh with Pomegranate?

One serving (the recipe makes 4) is about 220 calories, with 8 g protein, 28 g carbohydrate and 6 g fat, plus 6 g fiber and 600 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Quinoa Tabbouleh with Pomegranate ahead?

Yes, it takes well to being made ahead. The base of Quinoa Tabbouleh with Pomegranate is quinoa, which holds up: it keeps three to four days refrigerated and tastes better after a few hours, once the dressing has soaked in. Hold back a spoonful of dressing to freshen it before serving. Add the pomegranate seeds at the table so it stays crisp. It does not freeze.

Can I halve or double Quinoa Tabbouleh with Pomegranate?

Yes. As written it serves 4. Halved, the quinoa drops from 1 cup to 1/2 cup; doubled, it is 2 cups. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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