Vegetarian

Quinoa Pomegranate Tabouleh is for Side Dish.

Quinoa Pomegranate Tabouleh takes 15 minutes to prepare.

Quinoa Pomegranate Tabouleh takes 20 minutes to cook.

Quinoa Pomegranate Tabouleh makes 4 servings.

The ingredients for Quinoa Pomegranate Tabouleh are:

0.5 cups of quinoa (dried)
2 bunches of fresh parsley ( enough to make a bout 2 cups chopped)
1/2 bunch of fresh mint
1/2 a shallot
seeds from 1/2 a pomegranate
1 Tbsp of olive oil
juice from 1/2 lemon (or more to taste)

Here is how you make Quinoa Pomegranate Tabouleh:

Rinse quinoa, then cook in about 1.5 cups of water for about 20 minutes (until done). Drain if any water remains. Leave to cool until at least luke warm.Chop parsley leaves and upper parts of stems (fairly roughly - no need to get super fine). Chop mint and mix with parsley. Chop 1/2 shallot very finely and add to greens along with the cooled quinoa, olive oil and lemon juice. Give a taste and adjust seasoning (may want a bit of salt or more lemon juice). Add pomegranate seeds and gently stir in.Salad is ready to serve, but tastes better if you let it rest for a couple hours. Salad can be served at room temperature or cold.Serving Size: Makes 4 large salad servingsNumber of Servings: 4Recipe submitted by SparkPeople user LITTLE_NIKKE.

The nutritional information for Quinoa Pomegranate Tabouleh is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 138.4

• Total Fat: 5.1 g
• Cholesterol: 0.0 mg
• Sodium: 25.3 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 3.8 g
• Protein: 16.3 g

The dietary needs meet for Quinoa Pomegranate Tabouleh is Vegan