Pomegranate and Cucumber Quinoa Tabbouleh


I love cool dinners when the weather is fine, and a light quinoa tabbouleh is the perfect dish to serve for an outdoor meals on long evenings. Quinoa is a great alternative to the traditional tabbouleh of wheat-based grains, as it is a protein packed seed that provides all of your essential amino acids and is incredibly nutritionally dense. I like adding lemon juice to my quinoa as it alkalizes the body – despite being acidic, citrus fruits are valuable additions for anyone following an alkaline diet, and they support your immune system whilst adding a zesty seasonal kick to simple meals.

1/2 cup dried quinoa

1 1/2 cups water

1/3 cup peas

1/4 cucumber

1/4 cup pomegranate seeds

1 tablespoon sunflower seeds

¼ cup fresh coriander leaves

A few fresh mint leaves

2 tbsp lemon juice, or more to taste

Serves 2 as part of a light meal

Preparation time: Around 15-20 minutes total, plus cooling time once the quinoa has cooked

  1. First, rinse your dried quinoa in a sieve and place in a pan with the water. Place on the heat and bring to the boil, then let it simmer until all the water has been absorbed and the quinoa is cooked.

2. At the same time, place the peas in a separate pan and just cover with water, and simmer until just cooked as well.

  1. Whilst waiting for these to cook, chop herbs as well as the cucumber into small chunks, cover, and leave in the fridge.
  1. When the quinoa and peas are done, drain any excess water from them and place together in a bowl to cool. Once they are cooled, add in the cucumber, pomegranate seeds, herbs, sunflower seeds, and lemon juice to taste. You can serve it straight away or refrigerate if you prefer it even cooler, and serve with a salad and hummus or tzatziki sauce. Perfect for summer dining al fresco!

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