Tabbouleh with Quinoa

  • Big big bunch of parsley – measure it according to your salad bowl, it should be enough to cover half of it when chopped finely
  • Another big bunch of mint, a bit more then half of parsley, chopped finely
  • 2-3 green onions, chopped finely with their green side
  • 1 cup of boiled red or other quinoa (don’t boil too much, keep it a bit crispy). I keep my quinoa boiled and frozen in the fridge in small bags.
  • Half a cup of pomegranate or any other fruit of your choice like strawberries, pineapples or oranges
  • Optional: 1/4 cup of crushed walnuts
  • Mix them well with your hands or with a spoon
  • Add salt to taste

Mix olive oil with preferably pomegranate molasses (which you can find in Turkish or Arabic stores) or use lemon juice plus a dense balsamic vinegar

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