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Home Glutenvrije quinoa-tabbouleh met granaatappel en munt

Gluten-free Vegetarian Salad Summer Quick Healthy Lunch Side dish

Tabbouleh without gluten? Absolutely possible, and honestly this quinoa version is at least as tasty as the original. Quinoa soaks up all the flavors of the fresh herbs and lemon beautifully, while the pomegranate seeds add a bright, sweet wink. This dish is ideal as a light lunch, side or colorful salad at a convivial dinner. Make it an hour ahead and let it rest — that's when it's at its best.

x_ckl_recipe_markerGluten-free quinoa tabbouleh with pomegranate and mint A gluten-free twist on the classic tabbouleh with quinoa as the base, full of fresh herbs, crunchy vegetables and sweet pomegranate seeds. Quick to make and perfect for sharing. How to make gluten-free quinoa tabbouleh with pomegranate and mint? Salad Middle Eastern 4 servings 20 min 30 min 65 min

Rinse the quinoa well under cold water. Cook the quinoa according to the package instructions (usually 15 minutes in twice the amount of water). Then let it cool completely.
Dice the tomatoes and remove as much juice and the seeds as possible. Dice the cucumber as well.
Finely chop the parsley and mint. Use plenty of herbs, as they give the tabbouleh its character.
Slice the spring onions into thin rings. Squeeze the lemons and reserve the juice.
Toss the cooled quinoa in a large bowl with the tomatoes, cucumber, spring onions, parsley and mint.
Make the dressing: whisk the lemon juice with the olive oil, a pinch of salt and freshly ground pepper. Pour over the salad and mix well.
Sprinkle the pomegranate seeds over it just before serving. Taste and adjust with extra lemon or salt if needed.
Let the tabbouleh rest in the refrigerator for at least 30 minutes so the flavors can meld. Serve chilled.

Gluten-free Vegetarian Salad Summer Quick Healthy Lunch Side dish 200 g quinoa (uncooked) 4 ripe tomatoes 1 cucumber 1 large bunch flat-leaf parsley 1 bunch fresh mint 4 spring onions 2 lemons (juice) 5 tbsp olive oil (extra virgin) 150 g pomegranate seeds (fresh or from a tub) Salt and freshly ground pepper to taste Saucepan Large mixing bowl Cutting board Sharp knife Citrus juicer Measuring jug Colander Mixing Bowl mixing-bowl Measuring cups measuring-cup Sola Saucepans sola-saucepan Colander colander Birkmann Spatula Colour kitchen White - 27 cm Birkmann Pannenlikker Birkmann Mixing Bowls / Batter Bowls Colour bowls set 4-Piece - 1.5, 2, 3 and 4 Liters - Cool Grey Birkmann Beslagkom Beka Cookware Set Maestro 4-Piece - without non-stick coating - suitable for all heat sources (Cooking pots & Saucepan) Beka Pannenset OXO Good Grips Measuring Scoops 5 Pieces Oxo Good Grips ["Maatschepje"] Gevulde paprika's met quinoa, zwarte bonen en avocadocrème foodies-gevulde-paprika-s-met-quinoa-zwarte-bonen-en-avocadocreme Cauliflower Salad with Asparagus and Pomegranate foodies-bloemkoolsalade-met-asperges-en-granaatappel Fresh zucchetti with lemon & mint foodies-frisse-zucchetti-met-citroen-munt Gluten-free zucchini fritters with tzatziki foodies-glutenvrije-courgette-fritters-met-tzatziki

Recipe

Gluten-free quinoa tabbouleh with pomegranate and mint

A gluten-free twist on the classic tabbouleh with quinoa as the base, full of fresh herbs, crunchy vegetables and sweet pomegranate seeds. Quick to make and perfect for sharing.

Course	Salad
Kitchen	Middle Eastern
Servings	4 servings

Preparation time

Preparation time	20 min
Cooling time	30 min
Total	65 min

Equipment

Saucepan
Large mixing bowl
Cutting board
Sharp knife
Citrus juicer
Measuring jug
Colander

Ingredients

200 g quinoa (uncooked)
4 ripe tomatoes
1 cucumber
1 large bunch flat-leaf parsley
1 bunch fresh mint
4 spring onions
2 lemons (juice)
5 tbsp olive oil (extra virgin)
150 g pomegranate seeds (fresh or from a tub)
Salt and freshly ground pepper to taste

How to make gluten-free quinoa tabbouleh with pomegranate and mint?

Rinse the quinoa well under cold water. Cook the quinoa according to the package instructions (usually 15 minutes in twice the amount of water). Then let it cool completely.
Dice the tomatoes and remove as much juice and the seeds as possible. Dice the cucumber as well.
Finely chop the parsley and mint. Use plenty of herbs, as they give the tabbouleh its character.
Slice the spring onions into thin rings. Squeeze the lemons and reserve the juice.
Toss the cooled quinoa in a large bowl with the tomatoes, cucumber, spring onions, parsley and mint.
Make the dressing: whisk the lemon juice with the olive oil, a pinch of salt and freshly ground pepper. Pour over the salad and mix well.
Sprinkle the pomegranate seeds over it just before serving. Taste and adjust with extra lemon or salt if needed.
Let the tabbouleh rest in the refrigerator for at least 30 minutes so the flavors can meld. Serve chilled.

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This tabbouleh is not only gluten-free, but also full of flavor and color. The combination of fresh mint, lemon and sweet pomegranate makes it special. Feel free to make a larger portion, because it tastes even better the next day.

A good sharp knife and a sturdy cutting board make the chopping much more pleasant. Choose kitchen tools that will last for years, so you can enjoy cooking every time.

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