- Prep-time: / Ready In:
- Makes 6 cups
- Serving size: 1 cup
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While tabbouleh is most commonly made with bulgur wheat, you can make a gluten-free version using quinoa or another cooked gluten-free grain. This pomegranate-studded version is incredibly satisfying as a light lunch or a side dish served with other Middle Eastern favorites such as falafel and hummus. The aromatic combination of parsley and scallions pair well with cooling cucumber and juicy cherry tomatoes so each bite is bursting with refreshing flavor. A simple dressing of lemon juice, salt, and pepper tie everything together to create a delicious dish you won’t want to put down.
For more vegan Middle Eastern recipes, check out these tasty ideas:
- Mujadara Bowls with Parsley-Tahini Sauce
- Middle Eastern Pita Pocket Sandwiches
- Falafel Waffles with Tomato Salad and Tahini Sauce
- Thanksgiving Tabbouleh Salad
By Nirvaan Thacker,
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
Instructions
- In a food processor pulse parsley to the size of rice grains.
- In a medium bowl stir together parsley and the remaining ingredients. Taste and adjust seasoning. Serve at room temperature or chilled.
Per serving (1 cup): 129 calories, 25 g carbohydrates, 5.2 g protein, 2 g total fat, 0.3 g saturated fat, 0 g cholesterol, 131 mg sodium, 5.2 g fiber, 6.6 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (3)
(5 from 3 votes)Mouthwateringly delicious and gorgeously colorful recipe! I've varied the amounts of parsley, scallions, and lemon juice in this. One of my favorites!
Looks really delicious but I get tire quickly of parsley. Think I'll try with kale.
Is one cup of scallions a misprint? That sounds overpowering.