Fall tabbouleh

Fall tabbouleh

Nov 9 2022


20 mn

Serves 2

This is the kind of flavor that I crave in the fall. A mix of sweetness, saltiness and fresheness a little crunch. Feel free to swap some of the ingredients if you don't like them or have them... I always share my recipes as in inspiration but you should be totally at ease to adapt.


  • 1/2 cup of quinoa
  • 1 persian cucumber
  • 1/3 cup of cherry tomato
  • 1/3 cup of pomegranate seeds
  • 2 celery stalks
  • 1/2 cup of roasted delicata squash (or any other roasted leftover veggie)
  • 1/4 cup of fresh herbs
  • 2 tbsp of olive oil
  • 1 lemon
  • salt and pepper


Cook the quinoa according to packaging instructions.

Cut the cucumber into small cubes as well as the cherry tomatoes. Chop the celery and delicata squash.

Once the quinoa is cooked, transfer to a serving platter, arrange all the other ingredients around. Chop the herbs and add to it. Drizzle the olive oil and squeeze the lemon. Season with some salt and pepper and done!

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