Gluten-free quinoa tabbouleh tower with pomegranate

Gluten-free quinoa tabbouleh tower with pomegranate: fresh parsley, mint, cucumber, lemon and olive oil meet fluffy quinoa and juicy pomegranate seeds.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 15 min
• Total time: 35 min
• Calories: 280 kcal per serving
• Protein: 8 g
• Fat: 11 g
• Carbs: 36 g

Ingredients

• 1 cup white quinoa (cooked)
• 1 cucumber
• 3 tbsp extra virgin olive oil & 1 unwaxed lemon (juice)
• 1/2 red pomegranate (seeds only)
• 1 small bunch of fresh mint
• 2 bunches of fresh flat-leaf parsley (very large ones)

Method

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

1. Let the quinoa cool completely and fluff it up with a fork. Finely dice the cucumber, chop the parsley and mint very finely, and have the pomegranate seeds ready.
2. Put the cucumber, parsley, mint and pomegranate seeds in a large bowl. Add the quinoa and mix everything loosely.
3. Stir the lemon juice with the extra virgin olive oil. Pour the dressing over the salad and fold it in thoroughly but gently.
4. Season with salt and a little pepper if you like. Leave the tabbouleh to stand briefly so the quinoa and herbs take on the flavours.
5. For a neater shape, press the salad into a serving ring or a small bowl, one portion at a time. Then carefully turn it out onto plates.
6. Serve the gluten-free quinoa tabbouleh tower straight away, finished with a little mint, parsley or extra pomegranate seeds if you like.

Good to know

Fresh, herby and pleasantly light. The quinoa tabbouleh tower brings bite, acidity and juicy fruit to a plate that's simply a pleasure.

Swaps

White quinoa → millet (milder, gluten-free) Pomegranate seeds → blueberries (less sugar per serving, also contain anthocyanins) Cucumber → celery (more fibre, a few more minerals) 3 tbsp olive oil → 1/2 avocado + 1 tbsp olive oil (more fibre and potassium, still mainly unsaturated fats)

Allergens

The recipe is naturally gluten-free, contains none of the classic main allergens and is usually suitable for children; with a sensitive stomach, lemon, mint or pomegranate can be a little irritating, and during pregnancy the ingredients are common and unproblematic as long as they're freshly washed.

Frequently asked questions

Which nutrients are in quinoa?

Quinoa provides complex carbohydrates, fibre and plant protein, plus minerals such as magnesium, iron and manganese.

Is parsley more than just a garnish?

Yes, parsley contains vitamin K, some vitamin C and folate, among others. Because a large amount is used here, it makes a noticeable contribution to the dish.

What do pomegranate seeds bring nutritionally?

Pomegranate seeds provide fibre, some vitamin C and various polyphenols. In the tabbouleh, they also add little bursts of juicy sweetness and a tart edge.

Is lemon a problem for a sensitive stomach?

That varies from person to person. Some find lemon juice pleasantly fresh, but with a sensitive stomach or reflux it can taste too acidic.

Why use extra virgin olive oil here?

It brings monounsaturated fats and natural accompanying substances such as polyphenols. In terms of flavour, it ties the herbs, cucumber and lemon together particularly well.

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