Quinoa Tabbouleh with Pomegranate Seeds Recipe - Forks Over Knives

Ingredients

• 4 cups fresh parsley leaves (about 2 bunches)
• 2 cups cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 Persian cucumber, cut into ½-inch dice (1 cup)
• 1 cup pomegranate arils
• 1 cup thinly sliced scallions
• 3 tablespoons lemon juice
• Sea salt, to taste
• Freshly ground black pepper, to taste