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
Instructions
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.
Transfer quinoa to a serving bowl and allow to cool. Fluff with a fork periodically.
Combine cooled quinoa and remaining ingredients. Toss to mix well. Taste for seasoning.
Notes
*Or skip Step 1 and use ¾ cup cooked quinoa.
Recipe by Pamela Salzman at https://pamelasalzman.com/fall-winter-tabbouleh-recipe/