Gluten-free quinoa tabbouleh with pomegranate and mint

Ingrédients

• 200 g quinoa (uncooked)
• 4 ripe tomatoes
• 1 cucumber
• 1 large bunch flat-leaf parsley
• 1 bunch fresh mint
• 4 spring onions
• 2 lemons (juice)
• 5 tbsp olive oil (extra virgin)
• 150 g pomegranate seeds (fresh or from a tub)
• Salt and freshly ground pepper to taste

Préparation

1. 1

   Rinse the quinoa well under cold water. Cook the quinoa according to the package instructions (usually 15 minutes in twice the amount of water). Then let it cool completely.Dice the tomatoes and remove as much juice and the seeds as possible. Dice the cucumber as well.Finely chop the parsley and mint. Use plenty of herbs, as they give the tabbouleh its character.Slice the spring onions into thin rings. Squeeze the lemons and reserve the juice.Toss the cooled quinoa in a large bowl with the tomatoes, cucumber, spring onions, parsley and mint.Make the dressing: whisk the lemon juice with the olive oil, a pinch of salt and freshly ground pepper. Pour over the salad and mix well.Sprinkle the pomegranate seeds over it just before serving. Taste and adjust with extra lemon or salt if needed.Let the tabbouleh rest in the refrigerator for at least 30 minutes so the flavors can meld. Serve chilled.