Easy Quinoa Tabbouleh Salad

Place a saucepan with the water over high heat. Bring it to the boil, then add quinoa and 1 teaspoon sea salt. Cover, reduce heat to medium-low and simmer until quinoa gets tender, about 10–12 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and chill for 15 minutes.


Meanwhile, prep all the veggies.

Assemble salad in a large bowl by adding in all the ingredients as follows: cooked quinoa, cherry tomatoes, cucumbers, pomegranate seeds, parsley and green onions.

Season to your taste with sea salt and freshly ground black pepper. Drizzle with olive oil and add lemon juice. Toss to coat.