A tabouli-like salad for the cooler months (and gluten free as a bonus)

By Amanda Rose | Grains

Oct 08

A tabouli-like salad for the cooler months (and gluten free as a bonus)As fall rolls in and we begin to think of life after tomatoes, I thought I would introduce you to your next wintertime tabouli. 🙂

Deep in the winter we crave a bright, fresh salad and have so little fresh fruits and vegetables to choose from. This salad uses quinoa as a base instead of the traditional gluten base in tabouli. It also replaces the traditional tomato and bell pepper with pomegranate seeds and celery. It keeps much of the rest of the traditional tabouli flavor.

This dish stands on its own as a single-dish meal but it is also exceptional served along a heavy meat dish or next to a mound of hummus. Enjoy! (Mom’s video below will give you the skinny. For a more traditional tabouli flavor that uses quinoa check out her other salad here.)

Quinoa Salad Ingredients

  • 3 cups cooked, cooled quinoa (soaked the night before and best yet if cooked in bone broth, of course)
  • 2 cups thinly sliced celery
  • 3 cups pomegranate seeds
  • 1/2 cup finely minced parsley
  • 2 tablespoons finely minced lemon balm or zest from one lemon
  • 2 finely minced garlic cloves
  • 1/2 cup light olive oil
  • Juice of a small lemon

Quinoa Salad Steps

A tabouli-like salad for the cooler months (and gluten free as a bonus)

  1. Toss all the ingredients together in a bowl large enough to do thorough tossing.
  2. Taste for salt and pepper.
  3. Make any necessary adjustments and serve.

This salad is best at room temperature. It stays fresh and nice up to three days in a tightly covered container in the refrigerator, but do take it out an hour before meal time to take the chill off.

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12 years ago

Hi, KerryAnn! This recipe looks amazing! Thanks for sharing! Blessings, Kelly

Stealthy Mom
12 years ago

This looks really interesting. It is dumb question time… I have only encountered pomegranates a couple times in my life. There’s a delicious pulp around a seed, and it’s the pulp you are after. Is it okay to eat the inner seed, or is there an etiquette to discreetly spitting them out?

12 years ago

I love this simple salad made with healthy natural ingredients especially the pomegrantes Great picture too..

12 years ago

What a lovely salad. I made one similar using millet back in Oct. http://www.beyondthepeel.net/2011/10/millet-pomegranate-salad-with-a-basil-chimichurri-dressing.html for the WWC I was hosting. I look forward to trying yours with the lemon balm and quinoa. Looks delicious.

12 years ago

Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

12 years ago

What the heck is lemon balm?

12 years ago

Looks like another keeper, though i had no idea what quinoa was till 2 minutes ago. I’ll see if can find any in the local stores.

12 years ago

So glad to find another quinoa recipe. I bought some for the first time a few weeks ago and have only cooked it once. Kids weren’t crazy about it, but this might work for them. I know it will work for me!
(BTW, found you through Things I Love Thursday)

12 years ago

Loving this recipe right now, I am on a pomegranate kick, just love them!! Plain, or mixed in I haven’t found anything they don’t do well with.

I am hosting a Holiday Treats Week on my blog next week I hope you will stop by and link up some of your recipes.

12 years ago

Just made this–very tasty and very pretty. The green parsley and red pomegranate seeds make it seasonally festive too.

12 years ago

Your salad looks beautiful, and I love all the ingredients. Pomegranate if a favorite at our house. Thanks for sharing it at Gluten-Free Wednesdays.

Couscous & Consciousness

Quinoa and pomegranate – two of my favourite things – can’t wait to try them together!

Miz Helen
12 years ago

What a great combination for a salad. I have been using a lot of pomegranate lately and just love it. Your salad looks delicious and very pretty. Thank you so much for sharing with Full Plate Thursday. Hope you are having a great week and come back soon!
Miz Helen

12 years ago

Thanks for sharing this recipe with My Meatless Mondays. It exemplifies what we can eat without meat and be healthy, attractive and delicious. We are featuring this, later today so come on over and feel free to bring more food.

11 years ago

they looks yummy 🙂
it really match to my dinner menu that no meat, just fruits and vegetables only 🙂
but, it’ll be a little hard to me to find any cuinoa 🙁

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