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Winter Quinoa Tabbouleh with Orange Honey Sumac Dressing


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


  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!