Fall/Winter Tabbouleh Recipe
Serves: 6
  • ¼ cup uncooked quinoa*
  • ½ pound brussels sprouts, trimmed and finely chopped (use the food processor shredding disc or pulse with the metal S blade)
  • 1 cup pomegranate seeds
  • ¼ cup diced red onion
  • 1 tart apple (e.g. Granny Smith), diced
  • ¾ cup finely chopped flat-leaf parsley
  • ¼ cup finely chopped fresh mint leaves
  • 2 Tablespoons fresh lemon juice
  • 2 Tablespoons apple cider vinegar, preferably raw
  • ⅓ cup unrefined, extra-virgin olive oil
  • 1 teaspoon sumac (if you don’t have it, don’t worry about it)
  • ½ teaspoon sea salt
  • Freshly ground black pepper
  • Pinch of cayenne
  1. Rinse quinoa in a bowl with water or place quinoa in a fine mesh sieve and rinse under cold water until water runs clear. Transfer to a small saucepan and add ½ cup water. Bring to a boil and simmer until water is absorbed, about 15 minutes. Turn off the heat and allow to sit covered for 10 minutes.
  2. Transfer quinoa to a serving bowl and allow to cool. Fluff with a fork periodically.
  3. Combine cooled quinoa and remaining ingredients. Toss to mix well. Taste for seasoning.
*Or skip Step 1 and use ¾ cup cooked quinoa.
Recipe by Pamela Salzman at https://pamelasalzman.com/fall-winter-tabbouleh-recipe/