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Herbed Quinoa Tabbouleh with Pomegranate

This fresh, vibrant quinoa tabbouleh is packed with herbs, crunchy veggies, and bursts of pomegranate. Tossed with olive oil and lemon juice, it’s a light, colorful salad that’s perfect for any season.
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Prep Time 15 minutes
Course Salad, Side Dish
Cuisine Mediterranean
Servings 7

Ingredients
  

  • 1 cup quinoa
  • 4 Persian cucumbers diced into 1/4 inch cubes
  • 3 green onions thinly sliced
  • 4 breakfast radishes thinly sliced
  • 4 baby peppers cut in quarters lengthwise, seeds discarded and thinly sliced
  • 1 cup pomegranate arils
  • 1 bunch Italian parsley finely chopped
  • 1/2 cup fresh mint chiffonade
  • 1 lemon juiced
  • 3 tbsp good olive oil
  • kosher salt
  • freshly ground black pepper
  • Maldon salt

Instructions
 

  • Rinse quinoa. Add it to a pot with water and kosher salt and bring to a boil over medium-high heat. Reduce heat and let simmer for 15-20 minutes. Drain and rinse and allow to fully dry and cool before adding to the salad.
  • Meanwhile prepare your vegetables. Add cucumbers, green onions, radishes, peppers, pomegranate arils, parsley and mint to a bowl with the quinoa. Dress with the juice over one lemon, olive oil and season generously with salt and freshly ground black pepper. Taste and adjust seasoning. Sprinkle with Maldon salt and serve immediately.
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