Gluten-free quinoa tabbouleh with pomegranate and mint

Gluten-free quinoa tabbouleh with pomegranate and mint: a fresh salad with herbs, tomatoes, cucumber, lemon and olive oil – light, aromatic and easy to make any day.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 15 min
• Total time: 30 min
• Calories: 310 kcal per serving
• Protein: 10 g
• Fat: 14 g
• Carbs: 38 g

Ingredients

• 200g quinoa
• 1 pomegranate
• 2 tomatoes
• ½ cucumber
• 3 tbsp olive oil
• 2 unwaxed lemons (juice)
• 1 bunch of parsley
• 1 handful of mint
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: saucepan · chopping board · knife · mixing bowl · sieve

1. Rinse the quinoa thoroughly in a sieve, then cook it in water until fluffy and soft. Leave it to cool completely.
2. Meanwhile, deseed the pomegranate. Finely dice the tomatoes and cucumber, and finely chop the parsley and mint.
3. Put the cooled quinoa in a large bowl and mix it with the tomatoes, cucumber, herbs and pomegranate seeds.
4. For the dressing, stir the lemon juice into the olive oil and season to taste with salt and pepper. Pour it over the salad and mix everything well.
5. Leave the tabbouleh to stand briefly so the flavours come together. Taste again before serving.
6. Arrange in bowls and serve fresh. It tastes especially well rounded when nicely chilled.

Good to know

A salad like this tastes bright and lively from the first forkful. Fresh, juicy and exactly the kind of food that's uncomplicated yet still feels special.

Swaps

Quinoa → millet (also gluten-free, provides minerals). Pomegranate → blueberries (also bring polyphenols). Parsley → coriander (also brings a herby flavour and micronutrients). Olive oil → avocado oil (mild in flavour, with monounsaturated fatty acids).

Allergens

The recipe is naturally gluten-free and dairy-free and suits children well. In pregnancy, the ingredients are generally fine with good kitchen hygiene – wash the herbs and veg thoroughly.

Dairy-free recipes