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Quinoa Tabbouleh is a vibrant and refreshing salad that hails from the Middle East, traditionally made with bulgur wheat as its base. This dish is celebrated for its bright flavors, fresh herbs, and nutritious ingredients. Originating from Lebanon and Syria, tabbouleh has evolved over the years to incorporate various ingredients and styles, reflecting the adaptability of this beloved salad. In recent times, the trend toward healthier eating has led to innovative interpretations, including the incorporation of quinoa, a gluten-free superfood that boasts an impressive nutritional profile.

Cold Quinoa Tabbouleh

Indulge in a fresh and healthy twist on a classic dish with Quinoa Tabbouleh! This vibrant salad replaces traditional bulgur with protein-packed quinoa, making it gluten-free and nutritious. Bursting with flavors from fresh herbs, crunchy veggies, creamy avocado, and sweet pomegranate seeds, it's visually stunning and deliciously refreshing. Perfect for meal prep or as a side, this dish fits a variety of dietary needs. Try it out and enjoy a wholesome meal!
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Ingredients
  

1 cup quinoa, thoroughly rinsed

2 cups water

1 cup fresh parsley, finely chopped

1/2 cup fresh mint leaves, finely chopped

1 medium cucumber, diced into small pieces

1 cup cherry tomatoes, quartered

1/4 cup red onion, finely diced

1/4 cup extra virgin olive oil

1/4 cup freshly squeezed lemon juice

1 tsp salt (adjust to your preference)

1/2 tsp black pepper

1/2 tsp ground cumin

1 avocado, diced (optional for creaminess)

1/4 cup pomegranate seeds for garnish (optional for a pop of color and sweetness)

Instructions
 

Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring the mixture to a rapid boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and allow it to simmer for approximately 15 minutes, or until the water has been fully absorbed and the quinoa appears fluffy. After cooking, remove the saucepan from heat and keep it covered for an additional 5 minutes to steam. Fluff the quinoa gently with a fork and set aside to cool completely.

    Prepare the Vegetables: While the quinoa cools, take the time to finely chop the parsley and mint. Dice the cucumber, quarter the cherry tomatoes, and finely chop the red onion.

      Make the Dressing: In a small bowl, combine the extra virgin olive oil, freshly squeezed lemon juice, salt, black pepper, and ground cumin. Whisk these ingredients together until they create a smooth, cohesive dressing.

        Combine Ingredients: In a large mixing bowl, add the cooled quinoa along with the chopped parsley, mint, cucumber, cherry tomatoes, and red onion. If you choose to include avocado, add it here as well. Drizzle the prepared dressing over the top and gently toss all the ingredients together, ensuring everything is well coated.

          Garnish and Serve: Carefully transfer the tabbouleh to a serving dish. For an extra touch of flavor and visual appeal, sprinkle pomegranate seeds over the top, adding delightful crunch and sweetness.

            Chill: For the best flavor experience, cover and refrigerate the tabbouleh for about 30 minutes before serving. This allows the flavors to meld beautifully.

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 4-6

                - Presentation Tips: Serve the tabbouleh in a colorful bowl and consider garnishing with additional mint leaves and a lemon wedge on the side for an inviting presentation.