This was inspired by the tabbouleh I’ve had at Middle Eastern restaurants, but with quinoa instead of bulgur. It’s got a clean, fresh feel with lots of crunch from the cucumbers and just a touch of sweetness coming through the acidity of the lemon juice and tomatoes, but it also feels hearty. Since it has quinoa and veg, it can do double duty in a really satisfying way. It’s another salad that holds up well to fridge time, so you can make it ahead and eat leftovers.

Guessipe

• 1 cup quinoa
• 1 cup chicken broth
• 1 cup water
• 5 Persian cucumbers, chopped
• 5 Roma tomatoes, chopped
• 2 cups fresh mint leaves, chopped
• 1/2 red onion, sliced
• Salt and pepper to taste

Dressing

• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 TBSP honey
• 1 TBSP pomegranate glaze
• 1 TBSP red wine vinegar
• 2 cloves garlic, minced
• 1 tsp dill

Bring the quinoa, chicken broth, and water to boil, then cover and simmer 15 minutes.

Combine the cucumber, tomato, mint, and onion.

Whisk together all dressing ingredients.

Toss the quinoa, veggies, and dressing together.