Quinoa Tabbouleh and Pomegranate Wrap
Tabbouleh, the traditional Lebanese salad, is chiefly made of bulgur or couscous and tons of parsley, mixed with sweet vine tomatoes, onions, shallots, lime juice, mint and cucumber. I took this classic spring dish and changed it a bit, using quinoa instead of the bulgur/couscous variation and added one of my favourite superfoods, pomegranate.
The pomegranate tastes sweet and a little tart. The kernels of this fragrant fruit contain lots of vitamin C, minerals as well as tannins. Pomegranates have a high antioxidant content, protecting our bodies from free radicals and supporting our immune systems. They pack many bioactive ingredients, specifically GLA (gamma-linolenic acid), a very effective polyunsaturated fatty acid. The phytoestrogens hidden in the kernels are also said to relieve the symptoms of menopause.
Quinoa Tabbouleh and Pomegranate Wrap
2 people
Ingredients:
- 125g quinoa
- 300g cherry tomatoes
- 2 spring onions
- 1/4 bunch mint
- 1/2 pomegranate
- 1 bunch parsley
- 1/2 cucumber or one mini cucumber
- 1 lime
- 1 garlic clove
- 2-3 EL Nanas Tabouleh (Sonnentor brand spice)
- 2 TBSP olive oil (tabbouleh)
- salt and pepper
- 400-500ml water (quinoa)
- whole wheat wraps
Preparation:
- In a pan, bring lightly salted water to a boil. Wash the quinoa under a running tap until the water runs clear, then add to the boiling water. Let the quinoa simmer for about 20 minutes.
- Preheat the oven to 160°C (fan) or 180°C (upper/lower). In the meantime, peel and finely chop the garlic. Wash and finely slice the spring onions. Wash and halve the cucumber and cube it into 0,5cm pieces. Wash and halve the cherry tomatoes and wash, shake dry, pick and finely chop the mint and parsley.
- For the dressing, juice the lime and mix well with olive oil, balsamic vinegar, salt, pepper, garlic and 2 tablespoons of tabbouleh spice.
- Wrap the tortillas in some aluminium foil and put them into the preheated oven for 8-10 minutes (watch the package instructions). Halve the pomegranate and pummel it with a wooden spoon until the kernels fall out. Put the quinoa into a salad bowl and add the herbs, cherry tomatoes, cucumber and spring onions. Pour over the dressing, mix well and let the salad marinate for a little while, then fill the wraps with it, season with the tabbouleh spice and arrange on plates or in glasses. Season again to taste with salt and pepper and serve.
