Fruit

{Veg & GF} Quinoa & Pomegranate Tabbouleh Salad

June 29, 2018
Photo by Cat Barker
Author Notes

This is a recipe for my FODMAP friendly Quinoa and Pomegranate Tabbouleh salad, which is a healthy vegetarian & gluten free lunch idea you can make the night before work. —Cat Barker

  • Prep time 20 minutes
  • Cook time 15 minutes
  • Serves 2
Ingredients
  • 1/2 cup Quinoa
  • 10 Small Rosa Tomatoes
  • 1/4 Cucumber
  • 1/2 Lemon
  • 3 tablespoons Olive Oil
  • 1 handful Pomegrante Seeds
  • 1 bunch Fresh Italian Parsley
  • 15 Mint Leaves
  • Salt and Pepper to Taste
In This Recipe
Directions
  1. Boil your Quinoa as per the instructions on the packet. Once cooked, chill in a bowl in fridge
  2. Dice your tomatoes and cucumber & wash your parsley and mint and chop finely
  3. Add all of the above into the cooled Quinoa and then add in the juice of half a lemon, 15ml of olive oil, salt and pepper to taste and finally your pomegranate seeds
  4. Serve and enjoy! Should keep for 2 days in an airtight container

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