Lunch · Middle eastern
Quinoa tabbouleh with pomegranate
A herb-packed quinoa tabbouleh brightened with pomegranate seeds and lemon.
- Serves
- 2
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 150 g quinoa, uncooked
- 40 g fresh parsley, finely chopped
- 15 g fresh mint, finely chopped
- 150 g cherry tomatoes, diced
- 1/4 medium red onion, finely diced
- 60 g pomegranate seeds
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1/4 tsp salt
Method
Rinse the quinoa, then simmer in 300 ml water for 15 minutes until tender and the water is absorbed.
Fluff the quinoa with a fork and let it cool to room temperature.
Stir in the parsley, mint, cherry tomatoes and red onion.
Whisk the olive oil, lemon juice and salt, then pour over the salad and toss.
Top with pomegranate seeds before serving.