Name: Quinoa Tabbouleh with Pomegranate Seeds
Prep time: 10 min
Total time: 10 min
Ingredients: 4 cups fresh parsley leaves (about 2 bunches); 2 cups cooked quinoa; 1 cup cherry tomatoes, halved; 1 Persian cucumber, cut into ½-inch dice (1 cup); 1 cup pomegranate arils; 1 cup thinly sliced scallions; 3 tablespoons lemon juice; Sea salt, to taste; Freshly ground black pepper, to taste

Prep-time: 10 minutes / Ready In: 10 minutes
Makes 6 cups
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While tabbouleh is most commonly made with bulgur wheat, you can make a gluten-free version using quinoa or another cooked gluten-free grain. This pomegranate-studded version is incredibly satisfying as a light lunch or a side dish served with other Middle Eastern favorites such as falafel and hummus. The aromatic combination of parsley and scallions pair well with cooling cucumber and juicy cherry tomatoes so each bite is bursting with refreshing flavor. A simple dressing of lemon juice, salt, and pepper tie everything together to create a delicious dish you won’t want to put down.

For more vegan Middle Eastern recipes, check out these tasty ideas:

By Nirvaan Thacker, Dec 9, 2022

Ingredients

4 cups fresh parsley leaves (about 2 bunches)
2 cups cooked quinoa
1 cup cherry tomatoes, halved
1 Persian cucumber, cut into ½-inch dice (1 cup)
1 cup pomegranate arils
1 cup thinly sliced scallions
3 tablespoons lemon juice
Sea salt, to taste
Freshly ground black pepper, to taste

Instructions

In a food processor pulse parsley to the size of rice grains.
In a medium bowl stir together parsley and the remaining ingredients. Taste and adjust seasoning. Serve at room temperature or chilled.

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about the author

Nirvaan Thacker

Nirvaan Thacker has been passionate about food and flavors since childhood. He completed his bachelor’s degree in culinary arts and management from the Culinary Institute of America. After working and staging at some of America’s finest restaurants, including Le Bernardin and The Modern in New York, as well as Tamarind in London, Thacker is back in India to continue his culinary journey. He is currently chef and partner at A2J Hospitality, which owns and operates Za’atar, a quick-service Middle Eastern restaurant chain in Mumbai and Pune, India; and Aglio, a delivery-focused pizza kitchen. He is a chef consultant for the plant protein brand Blue Tribe, and he recently helped launch a modern Indian tapas and cocktail restaurant in Amsterdam called Miri Mary.

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