Lebanese Tabouleh with Quinoa and Pomegranate
A vibrant and refreshing twist on the classic Lebanese tabouleh, this recipe incorporates nutrient-packed quinoa and juicy pomegranate seeds for a delightful fusion of flavors and textures. Perfect as a light lunch, a mezze dish, or a wholesome side, it's a celebration of fresh ingredients and Mediterranean flair.
Equipment
- Medium saucepan with lid
- Fork
- Large mixing bowl
- Small whisk or fork
- Small bowl
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 2 cups fresh flat-leaf parsley, finely chopped
- 1/2 cup fresh mint leaves, finely chopped
- 4 medium tomatoes, diced
- 1 large cucumber, diced
- Seeds of 1 large pomegranate
- 4 green onions, thinly sliced
- 1/4 cup extra virgin olive oil
- 2 lemons, juice of
- Salt and pepper to taste
Instructions
- Begin by cooking the quinoa. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Fluff with a fork and let cool to room temperature.
- While the quinoa is cooling, prepare the vegetables. Finely chop the parsley and mint, ensuring they are well-cleaned and patted dry before chopping. Dice the tomatoes and cucumber into small, bite-sized pieces. Slice the green onions finely and set aside.
- In a large mixing bowl, combine the cooled quinoa, chopped parsley, mint, tomatoes, cucumber, and green onions. Toss gently to mix.
- Add the pomegranate seeds to the salad, reserving a few for garnish.
- In a small bowl, whisk together the extra virgin olive oil and fresh lemon juice until well combined. Season with salt and pepper to taste.
- Pour the dressing over the salad and toss until everything is evenly coated.
- Garnish with the reserved pomegranate seeds.
- Serve immediately, or let the salad chill in the refrigerator for 30 minutes to allow the flavors to meld together.
Notes
For best results, ensure the quinoa is completely cooled before mixing with the other ingredients to prevent wilting of the herbs.
Quinoa can be cooked ahead of time and stored in the refrigerator to save on preparation time.
This dish is naturally gluten-free and vegan, making it suitable for a wide range of dietary preferences.
The tabouleh can be stored in an airtight container in the refrigerator for up to 2 days.