Toasted quinoa, beautiful pomegranate seeds, and toasted pistachios—that’s a whole lotta crunch. Not just a workout for the jaws, this salad is also a refreshing, healthful treat with the traditional tabouli seasonings of olive oil, parsley, lemon, and mint, plus the high-protein benefits of gluten-free quinoa! Toasting the quinoa is really worth the extra ten minutes because it yields a wheat-like aroma and adds warmth, a nutty richness, and a lovely light brown color to the salad.
Yields 6 cups
Serves 6
Time: 50 minutes
1½ cups quinoa
2½ cups water
½ teaspoon salt, plus more as needed
1 pomegranate
⅓ cup extra-virgin olive oil
2 scallions, sliced
2 tablespoons finely minced fresh mint, or 1 tablespoon crushed dried mint
1½ cups finely chopped parsley
2 tablespoons minced preserved lemon (see here), or 1 tablespoon finely grated lemon zest
3 to 4 tablespoons fresh lemon juice
1 garlic clove, minced or pressed
Freshly ground black pepper
½ cup coarsely chopped pistachios
In a fine-mesh strainer, rinse and drain the quinoa. In a dry skillet on medium heat, toast the quinoa, stirring frequently, until it darkens to a golden brown and gives off a pleasant fragrance, about 10 minutes. Meanwhile, in a saucepan, bring the water and salt to a boil. Carefully pour in the toasted quinoa (not all at once because it will bubble up and sputter). Simmer, covered, until the water has been absorbed, about 20 minutes.
While the quinoa cooks, cut open the pomegranate and remove the seeds (see ingredient note here). Set the seeds aside.
When the quinoa is done, fluff it with a fork and put it in a mixing bowl. Stir in the oil, scallions, mint, parsley, preserved lemon or lemon zest, 3 tablespoons of the lemon juice, the garlic, and the pomegranate seeds. Season with salt and pepper and additional lemon juice to taste. Just before serving, stir in the chopped pistachios or sprinkle them on top.
Good choice for a soup-and-salad meal with Celery or Celeriac Soup Two Ways or Watermelon Gazpacho with Feta-Yogurt Crema. Or an interesting mezze meal with Hummus with Preserved Lemon and Spice-Crusted Roasted Carrots with Harissa-Yogurt Sauce. Or serve this tabouli beside a burger, such as Roasted Red Pepper, Black Olive, and Tofu Burgers, no bun.