Cilantro Tabouli with Pomegranate Seeds
I was craving tabouli salad, but of course didn't have parlsey, mint, or bulgur wheat. I always have quinoa on hand, and had a fresh bunch of cilantro so decided to improvise....and boy, did it pay off! This tabouli salad was delightful! Healthy, fresh, and easy to make. I use a food processor to pulse the vegetables and cilantro then put the salad together. It' really a breeze using this method!
- 1/4 cup tricolor quinoa, cooked per package instructions
- 1/2 seedless cucumber
- 1 medium sized tomato, seeds removed
- 1/2 tsp salt
- 1 tbsp lemon juice
- 2 handfuls fresh cilantro, approximately 1/2 large bunch or 2 cups
- 2 sprigs dill
- 2 oz. pomegranate seeds or as much as desired
Finely chop cilantro, dill, tomato, and cucumber finely with a sharp knife or pulse in a food processor. Place in a large bowl, then add lemon juice and salt. Mix well. Top with pomegranate seeds and drizzle with good olive oil. Enjoy!