This Winter Tabbouleh Salad makes me wish it was spring. It’s light, and lovely, and citrusy, just like any good spring salad should be. Since I can’t see the grass outside where I live, I’ll get my fix of freshness from this beautiful bowl; You should too.
Some of my greatest inspiration comes when I have almost nothing in the refrigerator. It’s like choosing what to make for dinner when you go to the grocery store. It’s so overwhelming because the options are endless. When you only have a few things to work with, the creativity button gets pushed and great things are born.
Let me start by saying, this is my version of a classic tabbouleh. It’s my version because this is pretty much the last of the fresh ingredients I had in my refrigerator when I made this. Also, I’m a sucker for fresh herbs and lemons. The simple addition of either herbs or lemon juice elevates most dishes. They bring a lightness to heavy dishes and a brightness to dishes that need a little kick. I’ve always got a fresh jar(s) of herbs in my fridge. Lemons and other acids are also a great use for salt. Do you ever find yourself tasting a recipe and thinking that it’s missing something? Before adding salt, try adding lemon juice or other acid like a vinegar to enhance the flavor. It almost always works for me.
So why is this a winter salad? I’m calling it that because I added fennel and pomegranate seeds which are in season right now. This is also my idea of a perfect lunch. It’s just enough to fill you up, but not heavy enough to weigh you down. I also like to serve the quinoa slightly warm for a comforting touch since it’s freezing outside. If it were spring or summer, I would serve this chilled or at room temperature. The option is yours.
This salad is fresh, tangy, herbaceous, bright, and slightly creamy with the tahini dressing. You’re going to love it.
Start by cooking the quinoa according to the package instructions. Once finished, let it cool. Meanwhile, peel the garlic cloves and slice them thin. Heat a sauté pan to medium heat and add the olive soil. Pan fry the garlic cloves until lightly golden and crispy. Set aside.
Chop the fennel, scallions and parsley and place them in a serving bowl. Add the quinoa and toss. Squeeze the lemon juice over the salad and top with the pomegranate seeds and crispy garlic chips. The salad part is now complete.
For the dressing, combine all the ingredients in bowl. Taste and adjust the seasoning to your liking. Add water to the dressing to thin it out. You want it to be a thinner pourable consistency.
To serve, put the salad in individual bowls and top with a drizzle of the dressing.
Let me know what you all think!
- FOR THE SALAD:
- 1 cup quinoa, cooked according to package instructions and cooled
- 1 fennel bulb, cored and sliced thin
- 10 garlic cloves, sliced thin and pan fried
- 8 scallions, chopped
- 2 bunches parsley, chopped
- 1 lemon, juiced
- ½ cup pomegranate seeds
- 1 tbsp olive oil
- FOR THE DRESSING:
- ½ cup Tahini
- 1 tsp. garlic powder
- 1 lemon, juiced
- 1 tsp maple syrup
- ¼ tsp. salt
- water to thin
- Wash and dry all produce.
- Cook the quinoa to package instructions and set aside to cool.
- While that's cooking, peel the garlic and slice the cloves thin. Heat a small sauté pan to medium. Once hot, add 2 Tbls olive oil, add the garlic and fry until lightly golden. Make sure not to burn them.
- Slice the fennel, chop the scallions and parsley, and add to a bowl. Add the cooled quinoa and toss to combine. Top with the juice of 1 lemon, salt and pepper, a drizzle of olive oil, pomegranate seeds and garlic chips. Toss again.
- Combine all the dressing ingredients in a bowl. Add water a little at a time to get a pourable consistency.
- Serve the salad and drizzle with the dressing. Enjoy!
Option to serve with grilled pita bread.