Tabbouleh with Quinoa



  • 1 bunch of parsley
  • ½ bunch of mint
  • 5-6 leaves of basil
  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1 teaspoon pomegranate molasses
  • 4 walnuts
  • 100 g pomegranate
  • 3 tablespoons quinoa
  • 1 tablespoon roasted quinoa
  • Salt
  1. Finely chop the parsley, mint and basil.
  2. Finely chop the walnuts with a knife.
  3. Mix the greens, pomegranate and walnuts.
  4. Boil 3 tablespoons of quinoa.
  5. Leave 1 tablespoon of raw quinoa in cold water for 10 minutes, drain and put a baking paper on a tray, then roast the drained quinoa in this tray at 200 degrees until crispy.
  6. Add the boiled kinoas to the mixture and mix.
  7. Add salt, pomegranate molasses and lemon juice on it and mix.
  8. Sprinkle the roasted quinoa on the salad before serving.

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