Tabbouleh with Quinoa and Pomegranate

Prep Time15 minutes
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Salad
Cuisine: Mediterranean
Servings: 4


  • 0.5 cup tri-coloured quinoa rinsed and drained
  • 2 tbsp olive oil
  • 1 red onion diced
  • Zest of half a lemon
  • 0.5 cup pistachio kernels
  • 0.5 cup currants soaked in boiling water for 10 minutes and drained
  • 2 tbsp lemon juice
  • 3 tbsp pomegranate molasses
  • 2 cups fresh parsley chopped
  • 0.5 cup fresh mint chopped
  • 2 small tomatoes diced
  • 0.5 cup fresh pomegranate seeds
  • salt to taste


  • Boil 1 cup water and add quinoa. Cover and cook on low heat for 10 minutes or until water is absorbed.
  • Remove from heat and leave covered for a further 10 minutes.
  • Saute onion in olive oil. Add pistachio kernels and continue to cook until nuts start to brown.
  • Add currants, lemon zest, lemon juice and pomegranate molasses. Cook until liquid reduces. Remove from heat and cool.
  • Mix in a bowl, parsley with tomatoes and mint.
  • Add cooled quinoa and onion mix to salad and stir well. Fold through fresh pomegranate.
  • Serve with falafel and hummus.


If fresh pomegranate is unavailable, I do not recommend the freeze dried type. Try putting some cranberries or goji berries in place of the pomegranate, although they are not as good.