Start by rinsing the quinoa well under cold water. This removes the bitter saponins. In a medium saucepan, add the rinsed quinoa and 1.5 cups of water. Bring it to a boil, then reduce the heat, cover it, and let it simmer for about 15 minutes. Once the water is absorbed, let it sit, covered, for another 5 minutes. Fluff it with a fork, and let it cool a bit.

While the quinoa cooks, it’s time to chop! First, finely chop the parsley. I usually find that chopping by hand helps to maintain its freshness. Next, do the same for the mint – the smell alone is refreshing! Then, dice the tomatoes and scallions.

In a small bowl, whisk together the lemon juice, olive oil, pomegranate molasses, sea salt, and cumin. This dressing is like magic. It ties all the ingredients together. Adjust the seasoning according to your taste.

In a large bowl, add the cooled quinoa and all the chopped herbs and vegetables. Pour the dressing over the mixture. Toss everything gently but thoroughly. You want every piece well-coated.

The final step is optional but recommended. Letting the tabbouleh chill in the refrigerator for at least 30 minutes allows the flavors to meld beautifully. Serve chilled or at room temperature.