Minty Egyptian Tabbouleh with Quinoa and Pomegranate
A Refreshing Middle Eastern Salad with a Quinoa Twist
This vibrant tabbouleh features quinoa, fresh herbs, and juicy pomegranate seeds, creating a healthy and flavorful salad for any occasion.
- 45 min
- 4
- Easy
Ingredients
For the Quinoa
For the Salad Base
For the Dressing
For the Garnish
Preparation
Cooking the Quinoa
Combine Ingredients
Combine rinsed quinoa, water, and salt in a medium saucepan and bring to a boil.
Rinse the quinoa thoroughly to remove any bitterness before cooking.
Simmer Quinoa
Reduce heat to low, cover, and simmer for about 15 minutes, or until water is absorbed.
Rest and Fluff
Remove from heat and let it sit for 5 minutes, then fluff with a fork. Allow to cool.
Preparing the Salad Base
Mix Vegetables
In a large bowl, combine the cucumber, cherry tomatoes, red onion, parsley, and mint.
Prepare the salad base while the quinoa is cooking to save time.
Add Quinoa
Once the quinoa has cooled, add it to the vegetable mixture.
Ensure quinoa is completely cooled before adding to avoid wilting the herbs.
Toss Salad
Toss gently to combine.
Cooking Process
Quinoa Cooking
Simmer the quinoa gently to ensure it's fluffy and not mushy.
Dressing Preparation
Whisk olive oil, lemon juice, garlic, salt, and pepper until well combined.
Assembly
Pour the dressing over the tabbouleh and toss it all together.
Plating & Serving
Minty Egyptian Tabbouleh with Quinoa and Pomegranate
Minty Egyptian Tabbouleh with Quinoa and Pomegranate
Serving
Serve the tabbouleh chilled or at room temperature on a large platter to showcase the vibrant colors.