Quinoa Tabbouleh by Saurav Thakur

Ingredients

• 100 g quinoa
• 100 g fresh parsley, finely chopped
• 3 medium tomatoes, chopped
• 1 cucumber, diced
• 3 sprigs fresh mint, finely chopped
• 2 green onions, thinly sliced
• 1/2 pomegranate, seeds only
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt (adjust to taste)

Instructions

1. Rinse the quinoa thoroughly under cold water to remove bitterness
2. Boil quinoa in salted water for 12-15 minutes until tender, then drain well and let it cool completely.
3. Combine the chopped parsley, tomatoes, mint, cucumber, and green onions in a large mixing bowl
4. Add the cooled quinoa to the vegetable mixture and toss gently to combine
5. Drizzle with olive oil and lemon juice, season with salt, and toss again until well coated.
6. Garnish with fresh pomegranate seeds before serving