Tabbouleh is a traditional Lebanese salad made with parsley, often served as a refreshing starter in Levantine cuisine. In this gluten-free version, the bulgur is replaced by quinoa, and pomegranate seeds are added to provide a tangy note and a crunchy texture. This salad is not only rich in vitamins thanks to the fresh herbs, but it is also full of flavor with the combination of lemon, olive oil and pomegranate. Simple to prepare, it is ideal to accompany grilled meats or fish dishes.
Ingredients
Preparation
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Cooking quinoa:
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Rinse the quinoa in cold water to remove any bitterness. Cook the quinoa according to package directions (usually 1 cup quinoa in 2 cups water). Once cooked, drain it well and let it cool.
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Chop the herbs:
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Wash the parsley and mint thoroughly, then drain. Finely chop the parsley and mint by hand or with a knife. The secret to a good tabbouleh is to chop the herbs finely, but without crushing them, to preserve their freshness.
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Prepare the vegetables:
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Cut the tomatoes and cucumber into small cubes. Chop the red onion (or green onions) into small pieces. Add them to a large salad bowl.
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Assemble the salad:
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Add the cooled quinoa to the salad bowl with the vegetables. Then add the chopped parsley and mint, then mix well.
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Season:
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Pour the lemon juice and olive oil over the salad. Add salt and pepper to taste, then mix gently so that the salad is well seasoned.
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Add the pomegranate seeds:
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Just before serving, add the pomegranate seeds to the salad. Mix lightly so that they are evenly distributed without breaking up.
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Rest :
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Let the salad sit in the refrigerator for at least 30 minutes so the flavors blend well.
