Easy Quinoa Tabbouleh

5.0
(1)

A refreshing twist on tabbouleh. Quinoa is used instead of bulgur, pomegranate in place of tomatoes and mint replaces cilantro. The pomegranate gives the salad an irresistible tangy crunch! Great side dish for a Mediterranean-style brunch of omelets, fresh bread, cheeses and freshly squeezed OJ.

3
3
Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
15 mins
Total Time:
45 mins
Servings:
2
Yield:
2 servings

Ingredients

  • 1 cup water

  • ½ cup quinoa

  • 1 English cucumber, diced

  • ½ onion, diced

  • ¾ cup pomegranate seeds

  • ½ lemon, juiced

  • 1 splash olive oil, or as needed

  • 3 sprigs fresh mint, chopped

  • salt and ground black pepper to taste

Directions

  1. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Cool to room temperature.

  2. Stir quinoa, cucumber, onion, and pomegranate seeds together in a bowl. Stir lemon juice, olive oil, mint, salt, and pepper into quinoa; toss to coat.

Nutrition Facts (per serving)

261 Calories
5g Fat
47g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 261
% Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 4%
Sodium 88mg 4%
Total Carbohydrate 47g 17%
Dietary Fiber 6g 20%
Total Sugars 15g
Protein 9g 18%
Vitamin C 18mg 20%
Calcium 47mg 4%
Iron 2mg 13%
Potassium 500mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.