This salad is loosely based on tabbouleh, using pomegranates alongside parsley and quinoa in place of burghul. With its jewel-like pomegranate seeds sitting on a bed of emerald herbs, this salad makes a beautiful addition to any dinner table. t’s light and wholesome, and flecked with lots of fresh herbs.
- 1 cup quinoa
- 1 garlic clove, finely grated
- 3 spring onions
- 1 pomegranate, seeds removed
- 1 large cucumber
- 1/2 cup finely chopped mint leaves
- 1 cup finely chopped flat-leaf parsley
- 1/4 cup extra-virgin olive oil
- Zest and juice of 1 small lemon
- Rinse the quinoa in a sieve until the water runs clear.
- Bring two cups of water to a boil in a saucepan.
- Add 1⁄2 teaspoon of salt as well as the rinsed and drained quinoa.
- Bring back to boil, reduce the heat to low, cover and simmer for 15 minutes, or until the quinoa is tender.
- Remove from the heat, leave for 10 minutes, and then fluff up using a fork.
- Set aside to cool.
- Finely slice the spring onions, dice the cucumber and add both to a large mixing bowl.
- Add the cooled quinoa, pomegranate seeds, mint and parsley and stir everything together.
- Moisten with the lemon juice, zest and olive oil, season to taste and then serve.
Enjoy what you made 😀