Tabouli is a Middle Eastern dish traditionally made with bulgur wheat. This twist features quinoa instead, packing in protein and vitamins.
This Red Quinoa Tabouli with Pomegranate is a healthy gluten-free salad for a fall or winter meal. Pomegranate arils give it a festive touch. It has all the flavour of tabouli without the gluten!
Ingredients
For Tabouli:
1 cup red quinoa
11⁄2 cups water
1⁄2 pint grape tomatoes, quartered
1⁄2 seedless cucumber, small dice
2 large scallions, thinly sliced
2 cups flat-leaf parsley, stems removed, loosely packed, roughly chopped
2 garlic cloves, minced
½ cup pomegranate arils
For dressing:
1⁄4 cup extra virgin olive oil
1⁄4 cup fresh lemon juice
1⁄2 teaspoon salt
1/4 teaspoon pepper
Directions:
Measure 1 cup red quinoa. Combine the quinoa and water in a medium pot.
Cover and bring to a boil over medium heat; reduce to a simmer and cook until the water is absorbed and the grain is fluffy, 8 to 10 minutes.
Slice and dice grape tomatoes, seedless cucumber, scallions, parsley, and garlic cloves.
Combine the tomatoes, cucumber, scallions, parsley, mint and garlic in a large bowl.
When the quinoa is finished, let it cool then add it to the vegetable mixture and toss.
Finish by adding the dressing ingredients directly to the same bowl and mixing well.
Top with pomegranate arils and serve or chill until serving time.
Enjoy it!
