Autumn Quinoa Tabbouleh

Autumn Quinoa Tabbouleh
  • Servings: 6
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 cups quinoa cooked and cooled to room temperature
  • 3/4 cup parsley, chopped
  • 1/4 cup mint,chopped
  • 1/4 cup cucumber, chopped
  • 2 tablespoons green onions, thinly sliced
  • 2 tablespoons red onion, chopped
  • 1/4 cup pomegranate seeds
  • 1/4 cup fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground pepper to taste


Mix all ingredients and let stand for one hour to let flavors blend Serve chilled or at room temperature.
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