Winter Tabbouleh with Fennel and Cranberries

3.0

(1)

www.midwestliving.com
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Total: 50 minutes

Servings: 6

Winter Tabbouleh with Fennel and Cranberries

Ingredients

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Instructions

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Step 1

Rinse quinoa well in a fine-mesh sieve. Add to a medium saucepan; cook and stir over medium heat until dry and lightly toasted, about 5 minutes. Add the water; bring to a boil. Reduce heat to medium-low; simmer, covered, until quinoa is tender, about 15 minutes. Spread onto a baking sheet to cool.

Step 2

In a medium serving bowl, whisk together lemon juice, oil, garlic, mint, salt, allspice and pepper.

Step 3

Add parsley, fennel, scallions and cooled quinoa to bowl; toss well. Fold in cranberries and sunflower seeds; season with additional salt, to taste. (The tabbouleh will keep well in the fridge for a couple of days for leftover lunches.)

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