Tabbouleh with Quinoa, Mint, and Pomegranate Seeds
This tabbouleh recipe is a refreshing and healthy take on the classic Middle Eastern dish. Quinoa provides a hearty base, while mint, parsley, cilantro, red onion, cucumber, tomatoes, and pomegranate seeds add flavor and texture. The result is a flavorful and nutritious salad that's perfect for summer gatherings or as a light lunch.
Tabbouleh is a traditional Middle Eastern salad made with bulgur, fresh herbs, and vegetables. It's a popular dish in Lebanon, Syria, and Jordan, and is often served as part of a mezze platter. The word "tabbouleh" comes from the Arabic word "tabala", which means "to season". This recipe for tabbouleh with quinoa is a modern twist on the classic dish. Quinoa is a gluten-free grain that is a good source of protein and fiber. It's also a good substitute for bulgur, which can be hard to find in some grocery stores. The mint, parsley, cilantro, red onion, cucumber, tomatoes, and pomegranate seeds in this recipe add flavor and texture. The mint and parsley provide a fresh, herbaceous flavor, while the red onion adds a bit of bite. The cucumber and tomatoes add a refreshing crunch, and the pomegranate seeds add a touch of sweetness and tartness. This tabbouleh with quinoa is a delicious and healthy salad that's perfect for summer gatherings or as a light lunch. It's also a great way to use up any leftover quinoa you may have.
Tabbouleh with Quinoa, Mint, and Pomegranate Seeds Tabbouleh with Quinoa, Mint, and Pomegranate Seeds Tabbouleh with Quinoa, Mint, and Pomegranate Seeds Tabbouleh with Quinoa, Mint, and Pomegranate Seeds
Prep time: 15 | Cook time: 15 | Serves: 4
Ingredients
  • 1 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup chopped red onion
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped tomatoes
  • 1/4 cup pomegranate seeds
Instructions
  1. Rinse the quinoa in a fine-mesh sieve.
  2. Combine the quinoa and vegetable broth in a medium saucepan.
  3. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked through and the liquid has been absorbed.
  4. Fluff the quinoa with a fork.
  5. Transfer the quinoa to a large bowl and let cool slightly.
  6. Add the mint, parsley, cilantro, red onion, cucumber, tomatoes, and pomegranate seeds to the bowl with the quinoa.
  7. Stir to combine.
  8. Season with salt and pepper to taste.
Why It Works
  • Quinoa is a good substitute for bulgur, which can be hard to find in some grocery stores.
  • The mint, parsley, cilantro, red onion, cucumber, tomatoes, and pomegranate seeds add flavor and texture.
  • This tabbouleh is a refreshing and healthy salad that's perfect for summer gatherings or as a light lunch.