Pomegranate Almond Tabouleh

November 4, 2020
I made the most rookie mistake of all time at the market last week when I accidentally bought a bundle of parsley instead of cilantro. I went to add a handful to my pho when I realized that it didn’t have the right scent. I don’t buy or use parsley often but when I do, it’s usually to make a fresh batch of tabouleh. Instead of making the classic version that I’m used to, I swapped out and added a few ingredients to make a winter variation.

Pomegranates are finally back in season so I decided to use them instead of tomatoes. It was only natural to then add almonds because there is no better pairing than fruit, nuts, and herbs. By using quinoa instead of bulgar in this recipe, your tabbouleh will be gluten free. Because many of the ingredients are in their raw state, this salad contains a bunch of vitamins, minerals, and antioxidants. This is an easy and delicious side to bring to a small gathering or to give as a host gift.
tabouleh

Pomegranate Almond Tabouleh

utensils YIELDS 7-8 cups
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  • 1 cup uncooked quinoa
  • 1 bundle (about 3 cups) fresh parsley, minced
  • 1/2 cup fresh mint, shredded
  • 3 cloves garlic, minced
  • juice from 1 lemon
  • 1/4 cup olive oil
  • 1/2 cup red onion, diced
  • 1/2 cup english cucumber, diced
  • seeds from 1 pomegranate
  • 1/2 cup sliced almonds
  • to taste salt & pepper
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Directions

1. Prepare quinoa according to package.

2. While quinoa is cooking, prepare the other ingredients. Add the parsley, mint, garlic, lemon, and oil to a large mixing bowl and mix well.

3. Stir in the onion, cucumber, pomegranate seeds, and almonds.

4. Remove cooked quinoa from stovetop and run under cold water to cool. Strain and add to mixing bowl. Stir in.

5. Season with salt and pepper. Serve with pita bread or chips.

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Photo: Lauren Sacerdote


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Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.

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