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.
- 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
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