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5 from 1 vote

Fall/Winter Tabbouleh Recipe

Servings: 6
Author: Pamela

Ingredients

  • 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
  • 1/3 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 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 3/4 cup cooked quinoa.