Quinoa pomegranate tabbouleh

This recipe is ideal for meal prep in advance (or perfect for camping) because it keeps well in an airtight container.

Prep time:

10 minutes

Cooking time:

20 minutes

Serves:

6

Ingredients

  • 1 cup (200 g) quinoa (or 2 cups cooked quinoa)
  • 2–3 large tomatoes, finely chopped
  • 1 cup (20 g) parsley leaves, finely chopped
  • 4 spring onions, finely chopped
  • Juice of 1 lemon
  • 1 pomegranate (see tips for collecting seeds)
  • ¼ tsp salt

Method

1. Cook quinoa as per instructions in 4 cups boiling water for 20 minutes or until soft but still chewy. Drain and set aside to cool.

2. Meanwhile, put the chopped tomato into a sieve to drain slightly.

3. Combine all of the ingredients in a salad bowl, toss well and serve.

Tips

If you can’t find pomegranate or it isn’t in season, use currants instead or simply leave out the fruit. It’s still going to be an incredibly tasty and healthy salad.

Deseeding a pomegranate can be a chore. To make it less painful (and messy), scoop the seeds into a bowl and then fill the bowl with water. The bitter white pith will float to the top, making it easy to remove. Drain well, and the seeds are ready to use.

Recipe extracted from The Nude Nutritionist by Lyndi Cohen (Murdoch Books, £17.99). Photography by Cath Muscat and Leah Stanistreet.

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