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.
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
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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.
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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).
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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.
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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.
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5
Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled.