Quinoa Tabbouleh with Pomegranate Seeds Recipe
This quinoa tabbouleh is studded with pomegranate seeds, juicy cherry tomatoes, crisp cucumbers, and tons of fresh herbs. Perfect as a light lunch or side dish!
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Cooking tools:
- Food processor
- Pepper mill
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
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
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