Quinoa Tabbouleh with Pomegranate Seeds
A vibrant, fresh twist on traditional tabbouleh, this quinoa-based salad is packed with bright herbs, juicy pomegranate seeds, and a zesty lemon dressing. Perfect as a light meal or a refreshing side dish.
Equipment
- Medium saucepan
- Fine-mesh sieve
- Large mixing bowl
- Knife
- Cutting board
- Whisk
Ingredients
For the Tabbouleh:
- 1 cup quinoa rinsed thoroughly
- 2 cups water
- 1 cup fresh parsley finely chopped
- ½ cup fresh mint finely chopped
- 1 cup cherry tomatoes diced
- ½ cup cucumber diced
- ½ cup pomegranate seeds
- 2 tablespoons green onions thinly sliced
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- ½ teaspoon salt adjust to taste
- ¼ teaspoon freshly ground black pepper
Instructions
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and let simmer for 12-15 minutes until the quinoa is tender and the water is absorbed.
- Remove the quinoa from heat, fluff it with a fork, and let it cool completely.
- Meanwhile, in a large mixing bowl, combine the chopped parsley, mint, diced cherry tomatoes, cucumber, pomegranate seeds, and green onions.
- In a small bowl, whisk together the olive oil, fresh lemon juice, lemon zest, salt, and black pepper.
- Once the quinoa has cooled, add it to the bowl with the chopped ingredients. Pour the dressing over the mixture and toss gently to coat everything evenly.
- Taste and adjust seasoning as needed. Serve chilled or at room temperature.
Notes
- For added crunch, sprinkle toasted almonds or pine nuts before serving.
- If you prefer a tangier flavor, increase the lemon juice slightly.
Nutrition
Calories: 287kcalCarbohydrates: 36gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 315mgPotassium: 525mgFiber: 5gSugar: 4gVitamin A: 1734IUVitamin C: 37mgCalcium: 70mgIron: 4mg
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