Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Winter Quinoa Tabbouleh with Orange Honey Sumac Dressing


Ingredients

Units Scale

For the dressing:

  • 1/2 cup extra virgin olive oil
  • Zest and juice of 1 navel orange
  • 2 tablespoons vinegar
  • 1 tablespoon pomegranate molasses (optional)
  • 2 tablespoons honey
  • 2 teaspoons sumac
  • 1 teaspoon salt
  • 1/4 teaspoon Aleppo pepper flakes

For the salad:

  • 1/2 cup quinoa, cooked in 1 cup water or vegetable broth
  • 2 persimmons, small diced
  • 1 head of parsley, finely chopped
  • 1/2 to 1 cup pomegranate arils
  • 1/2 cup finely chopped pickled red onion (or regular onion/green onion)
  • 1 cup toasted walnuts, finely chopped
  • 1 English cucumber, seeded and small diced
  • 1012 leaves of mint, torn

Instructions

  1. For the dressing, combine all the ingredients in a jar and shake until a smooth emulsified dressing is formed.
  2. For the salad, combine all the ingredients in a large bowl. Pour about 1/2 or a little more of the dressing over the salad and toss until everything is fully mixed and coated.
  3. Serve and enjoy!