Quinoa Tabbouleh Salad Recipe
A family favorite tabbouleh salad recipe made with quinoa and pomegranate seeds. A whole new flavor of tabbouleh that's taken to the next level with the addition of pomegranates.
Servings: 4
Ingredients
- 2 Cups Chopped Italian Parsley or Curly
- 1 Cup Cooked Quinoa
- 2 Cups Chopped Cherry Tomatoes ~ 1 Pint
- 1/2 Cup Chopped Green Onion I use one bunch
- 1/2 Small Purple Onion (or White works) Chopped very small
- 1 Cup Pomegranate Seeds about 1 pomegranate
- 3 tablespoons Olive Oil
- 1 Large Lemon Juiced
- 4 tablespoons Pomegranate Molasses
- Salt and Pepper to taste
Instructions
- In a large bowl add, 2 Cups Chopped Italian Parsley, 1/2 Cup Chopped Green Onion, 2 Cups Chopped Cherry Tomatoes, and 1/2 Small Purple Onion (or White works).
- Add in the 1 Cup Pomegranate Seeds and 1 Cup Cooked Quinoa
- Add Salt and Pepper to taste, 1 Large Lemon (juiced), 4 tablespoons Pomegranate Molasses, and 3 tablespoons Olive Oil.
- Mix well until combined. Serve and enjoy.
Notes
Some Quick Tips:
- You may use either flat or curly parsley
- Vine ripe tomatoes work fine but the sweet cherry tomatoes taste way better with this recipe
- Either Purple onion or white onion will do. I like purple more. I use a small onion for 4-6 servings and a medium-sized onion for making a huge bowl.
Nutrition
Calories: 303kcal | Carbohydrates: 44g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Sodium: 77mg | Potassium: 765mg | Fiber: 8g | Sugar: 19g | Vitamin A: 730IU | Vitamin C: 54.5mg | Calcium: 182mg | Iron: 4.5mg