Quinoa, Pomegranate, and Herb Tabbouleh

7 years ago Archive 0

By: Danielle Collins


All dishes need a little something unexpected…

Tabbouleh is classic Israeli dish that is typically made from bulgur wheat, fresh tomatoes, onion, and herbs.  I love exploring beyond the boundaries of “typical” cuisine and adding my own modern twists to old favorites.

Quinoa is amazing! This ancient supergrain is high in fiber and protein and is a fantastic alternative for gluten-sensitive individuals.  It has a beautiful nutty flavor that is extremely versatile which makes it easy to substitute quinoa for bulgur in tabbouleh.  However, quinoa is not the unexpected pop of flavor in my recipe.  What was?  Pomegranate.  These juicy little seeds have been touted as a superfood because of their high amounts of antioxidants and fiber.

This quinoa-pomegranate combination makes for delicious and nutrient-dense tabbouleh that can be served over a salad, as a side dish, or on its own.  Hope you enjoy every bite as much as I do!




Quinoa, Pomegranate, and Herb Tabbouleh

Pomegranates are commonly eaten on the Jewish holiday of Rosh Hashanah.  Their sweet seeds represent all of the Jewish mitzvot we hope to complete.



1/2 cup quinoa, dry (recommendation: purchase pre-rinsed)

1 cup spinach, chopped

1 cup fresh parsley, finely chopped

1/4 cup fresh mint, finely chopped

1/2 cup tomato, chopped

1/4 cup red onion, finely chopped

1/2 cup canned chickpeas, drained and rinsed

1/2 cup pomegranate seeds

3-4 Tbs. lemon juice

2 Tbs. extra virgin olive oil

Salt and pepper



1.) Bring 1 cup water to a boil in a saucepan.  Add the quinoa and a pinch of salt to the water.  Reduce heat to low, and cook the quinoa for 15 minutes.  Then, transfer the pan to a cool burner.  Let the quinoa sit for another 5 minutes.

2.) While the quinoa is cooking, wash all produce.

3.) Combine the chopped spinach, parsley, mint, and red onion in one large bowl.

4.) Once the quinoa is done, add it to the vegetables and herbs.  Mix well.

5.) Pour the lemon juice and olive oil over the tabbouleh.  Add in the chickpeas and pomegranate seeds.  Lightly mix.

7.)  Season with salt and pepper to taste.  Serves 4 people.