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Quinoa tabbouleh with pomegranate and sunflower seeds

#CookJewishBeJewish

1 cup of quinoa cooked in orange juice ( 1 cup of orange juice and 1 cup of water + salt or vegetable soup to taste ) cooled

1 bundle of Parsley

1 bundle of Mint

1 bundle of Coriander 

5 strings of spring onion

2 pomegranate the seeds

½ of hot green pepper

Salt to taste

Olive oil 

Pomegranate  syrup (narsharab)

Chop very well all the herbs and hot pepper, mix with quinoa and pomegranate. Garnish with olive oil and pomegranate syrup. Add salt to taste. Let the tastes blend end enjoy this tasty flavory salad.

Beteavon 

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