Quinoa Tabbouleh Salad with Pomegranate

A bright quinoa tabbouleh-inspired salad with plenty of fresh herbs, crisp cucumber, juicy tomato, and pomegranate seeds. The lemon-olive oil dressing keeps it zesty and clean, while a short rest lets the grains absorb seasoning without losing freshness.

By Julienne

Cook time: 15 minutes

Servings: 4

Ingredients

• 200 g quinoa rinsed
• 375 ml water for cooking quinoa
• 3 g fine salt for cooking quinoa
• 40 g flat-leaf parsley leaves and tender stems, finely chopped
• 10 g fresh mint leaves, finely chopped
• 150 g cucumber small dice
• 180 g tomatoes small dice, seeded if very juicy
• 30 g green onion thinly sliced
• 45 ml lemon juice freshly squeezed
• 45 ml olive oil for dressing
• 1 clove garlic finely grated or minced
• 1 g ground cumin for dressing
• 1 g black pepper freshly ground
• 2 g fine salt for dressing and final seasoning
• 80 g pomegranate seeds patted dry

Instructions

1. Add the rinsed quinoa, water, and 3 g fine salt to a medium saucepan. Bring to a boil over high heat, then cover, reduce to low, and simmer until the water is absorbed and the grains are tender and the little white germ rings are visible. The quinoa is tender, fluffy, and no liquid remains in the pan, about 15 minutes.
2. Remove the pan from the heat and let the quinoa stand, covered, for 5 minutes. Then spread it on a tray or in a wide bowl to cool for about 5 minutes so it does not wilt the herbs. The quinoa feels warm rather than hot and has loosened into fluffy grains.
3. While the quinoa cooks and cools, chop the parsley, mint, cucumber, tomato, and green onion. If the tomatoes are very watery, seed them first so the salad stays bright rather than soggy. All produce is cut into small, even pieces for easy tossing.
4. In a small bowl, whisk together the lemon juice, olive oil, garlic, cumin, black pepper, and 2 g fine salt until emulsified. This is the full dressing, so whisk until it looks slightly thick and glossy. The dressing looks cohesive and aromatic, with no visible separation.
5. Combine the cooled quinoa, chopped herbs, cucumber, tomato, green onion, and pomegranate seeds in a large bowl. Pour over the dressing and toss thoroughly so the grains are evenly seasoned. Everything is evenly coated and the salad looks bright and speckled with herbs and pomegranate.
6. Taste and adjust with a little more salt or lemon only if needed, then let the salad rest for 5 minutes before serving so the flavors meld without softening the herbs too much. The salad tastes balanced, fresh, and lightly tangy; the quinoa is seasoned through but the herbs still look vibrant.
7. Serve chilled, cool room temperature, or slightly cool. Fluff once more before plating; do not add extra garnishes beyond the ingredients already listed. The final salad is fluffy, colorful, and fragrant with lemon and herbs.