Pomegranate Quinoa Tabbouleh with Avocado & Cranberries

Serves: 6-8 as a side dish

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 large tomatoes, finely diced
• 1 cucumber, finely diced
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 3 green onions, thinly sliced
• 3/4 cup fresh pomegranate seeds
• 1/3 cup dried cranberries (unsweetened)
• 1 large ripe avocado, diced (add just before serving)

Lemon-Herb Dressing:

• 1/4 cup fresh lemon juice
• 1/4 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1-2 tbsp date paste
• 1 tsp ground sumac (optional)
• Salt and freshly ground black pepper to taste

Instructions:

1. Bring water to boil in lidded pot, add quinoa, reduce heat and simmer covered for 15 minutes. Let cool completely.
2. While quinoa cools, dice tomatoes and cucumber, chop herbs, and slice green onions.
3. Whisk together lemon juice, olive oil, garlic, date paste, sumac, salt, and pepper.
4. In a large bowl, combine cooled quinoa, vegetables, herbs, pomegranate seeds, and cranberries. Pour dressing over and toss gently.
5. Add diced avocado just before serving to prevent browning.

Nutritional Breakdown Per Serving (6):

*Note: Nutritional values are approximate and may vary based on specific brands and preparation methods used.

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