Mediterranean Quinoa Tabbouleh with Avocado and Pomegranate

This vibrant dish is a fusion of traditional Mediterranean tabbouleh and a modern twist featuring quinoa, creamy avocado, and sweet pomegranate seeds. Fresh herbs, zesty lemon, and a hint of olive oil create a refreshing and nutritious side dish, perfect for any meal. With its protein-rich quinoa and healthy fats from avocado, it's not only delightful but also meets vegetarian and gluten-free dietary requirements.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh mint, finely chopped
• 1 medium tomato, diced
• 1 small cucumber, diced
• 1 ripe avocado, diced
• 1/2 cup pomegranate seeds
• 1/4 cup extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, combine quinoa and water or vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let cool.
2. In a large mixing bowl, combine the chopped parsley, mint, tomato, cucumber, avocado, and pomegranate seeds.
3. Once the quinoa is cool, add it to the vegetable mixture.
4. Drizzle with olive oil and lemon juice, then season with salt and pepper to taste. Toss gently to combine all ingredients without mashing the avocado.
5. Serve immediately or let it chill in the refrigerator for 30 minutes to enhance the flavors.