As fall rolls in and we begin to think of life after tomatoes, I thought I would introduce you to your next wintertime tabouli. 🙂
Deep in the winter we crave a bright, fresh salad and have so little fresh fruits and vegetables to choose from. This salad uses quinoa as a base instead of the traditional gluten base in tabouli. It also replaces the traditional tomato and bell pepper with pomegranate seeds and celery. It keeps much of the rest of the traditional tabouli flavor.
This dish stands on its own as a single-dish meal but it is also exceptional served along a heavy meat dish or next to a mound of hummus. Enjoy! (Mom’s video below will give you the skinny. For a more traditional tabouli flavor that uses quinoa check out her other salad here.)
Quinoa Salad Ingredients
- 3 cups cooked, cooled quinoa (soaked the night before and best yet if cooked in bone broth, of course)
- 2 cups thinly sliced celery
- 3 cups pomegranate seeds
- 1/2 cup finely minced parsley
- 2 tablespoons finely minced lemon balm or zest from one lemon
- 2 finely minced garlic cloves
- 1/2 cup light olive oil
- Juice of a small lemon
Quinoa Salad Steps
- Toss all the ingredients together in a bowl large enough to do thorough tossing.
- Taste for salt and pepper.
- Make any necessary adjustments and serve.
This salad is best at room temperature. It stays fresh and nice up to three days in a tightly covered container in the refrigerator, but do take it out an hour before meal time to take the chill off.