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- 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,
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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