Classic Quinoa Tabbouleh Recipe

Rinse and cook quinoa

Place the quinoa in a fine-mesh sieve and rinse under cold running water for 30–60 seconds, rubbing with your fingers, until the water runs clear. This removes bitterness. Drain well.

In a small saucepan combine the rinsed quinoa, 2 cups water and 1 tsp fine sea salt. Bring to a gentle boil over medium-high heat, then reduce to low, cover tightly and simmer 12–15 minutes until water is absorbed and quinoa is tender.

Remove saucepan from heat and let stand, covered, 5 minutes. Fluff quinoa with a fork and spread on a rimmed baking sheet or large plate to cool quickly to room temperature (about 10–15 minutes). Cooling prevents wilted herbs.

While quinoa cooks and cools, prepare vegetables and herbs. Finely chop parsley and mint; dice cucumber and seeded tomatoes into small, uniform pieces; and finely dice the red onion. Place all prepped vegetables and herbs into a large mixing bowl.

If you prefer milder onion flavor, rinse the diced red onion under cold water and drain before adding.

Remove arils from the pomegranate (or use ready arils) and zest one lemon. Add pomegranate arils and lemon zest to the bowl with vegetables and herbs.

In a small jar or bowl whisk together 3 tbs fresh lemon juice, 3 tbs extra-virgin olive oil, 1 tsp red wine vinegar, 1/4 tsp ground cumin (optional), 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper until emulsified. Taste and adjust salt, pepper or lemon as desired.

Reserve a small taste of dressing to adjust seasoning at the end if needed.

When quinoa is cooled to room temperature, add it to the bowl with the chopped parsley, mint, cucumber, tomato, red onion, pomegranate arils and lemon zest.

Pour all of the dressing over the salad and toss gently but thoroughly so dressing coats grains, herbs and vegetables evenly. Taste and adjust with additional salt, lemon juice or olive oil as desired (use reserved dressing if needed).

Transfer to a serving bowl or plate. Garnish with extra parsley or mint sprigs and an optional light drizzle (1 tsp) of olive oil. Serve immediately or refrigerate for up to 2 hours to let flavors meld. Bring back to room temperature before serving for best texture.