This is a twist on a classic Middle Eastern Tabbouleh, Quinoa Tabbouleh. Using Quinoa instead of Bulgur will make this tabbouleh recipe packed with plant-based protein and boost the nutritional value!
Quinoa Tabbouleh Recipe👇
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients:
Quinoa tabbouleh salad ingredients:
¼ cup quinoa, uncooked
4 cups parsley, finely chopped
2 medium-sized tomatoes, finely chopped
½ red onion, finely chopped
1 green onion chopped, green part only
½ cup fresh mint leaves, chopped
Salad dressing ingredients:
½ cup olive oil
1 lemon, freshly squeezed
¼ cup pomegranate molasses.
salt and pepper to taste
Optional:
Pomegranate seeds for topping
Romain lettuce leaves for serving
Method:
Prepping & cooking the quinoa:
Rinse the quinoa under cold water for 1 minute & then cook it as per the package instructions.
Turn the heat off, and let it rest for 10 minutes with the lid closed. Then open the lid, fluff it with a fork, and let it cool down to room temperature.
Making quinoa tabbouleh:
In a small jar/bowl, mix the dressing ingredients and set aside.
In a big bowl, add the chopped parsley, tomato, red onion, green onion, and mint leaves and mix well.
Add the cooled quinoa and mix.
Add the dressing and mix well to combine.
Add the pomegranate seeds if using and serve them on lettuce leaves. Enjoy.
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