 This refreshing quinoa dish nicely complements the seared scallop main course. All photos and recipes courtesy POM Wonderful.
September 2008
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Pomegranate Dinner Party
Page 4: Pomegranate Quinoa Tabouli
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On the menu:
Pomegranate Quinoa Tabouli
Quinoa originated in the Andean region of South America and the Incas considered the crop to be sacred. It is easy to cook—usually prepared similarly to rice—and can be served with a variety of breakfast, lunch or dinner foods. Additionally, quinoa flour is popular in gluten-free baking.
Yields 6 cups.
Ingredients
- 1 cup pomegranate arils
- 2 cups cooked quinoa
- 1 cup cucumber, diced small
- 1/2 cup chopped green onion
- 1/2 cup green pepper, diced small
- 3/4 cup minced parsley
- 1/2 cup minced cilantro
- 1/4 cup minced mint leaves
- 3/4 cup sliced almonds
- 1/4 cup lemon juice
- 1/4 cup olive oil
- Salt and pepper to taste
Preparation
- Extract arils from pomegranates.
- Cook quinoa according to package directions.
- Finely dice cucumber, onions and green pepper; mince herbs.
- Mix all ingredients except lemon juice and olive oil together to make tabouli.
- In a small bowl, whisk lemon juice, olive oil, salt and pepper.
- Pour over tabouli and serve immediately.
Continue to Page 5: Seared Scallop Salad With Pomegranate Soy-Ginger Dressing
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