Winter Tabbouleh with Fennel and Cranberries | Midwest Living

Winter Tabbouleh with Fennel and Cranberries

Winter Tabbouleh with Fennel and Cranberries

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  • Makes: 6 servings
  • Yield: 6 cups
  • Hands On 35 mins
  • Total Time 50 mins

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This delicious and healthy twist on a traditional Middle Eastern parsley salad features protein-rich quinoa, cranberries, sunflower seeds and crisp fennel.


  • 1/2 cup quinoa
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 1 teaspoon dried mint
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon black pepper
  • 2 large bunches flat-leaf parsley, finely chopped (about 4 packed cups)
  • 1/2 medium fennel bulb, finely diced, about 1 cup
  • 4 scallions, thinly sliced
  • 1/4 cup dried cranberries, coarsely chopped
  • 1/4 cup roasted sunflower seeds


  1. Rinse quinoa well in a fine-mesh sieve. Add to a medium saucepan; cook and stir over medium heat until dry and lightly toasted, about 5 minutes. Add the water; bring to a boil. Reduce heat to medium-low; simmer, covered, until quinoa is tender, about 15 minutes. Spread onto a baking sheet to cool.
  2. In a medium serving bowl, whisk together lemon juice, oil, garlic, mint, salt, allspice and pepper.
  3. Add parsley, fennel, scallions and cooled quinoa to bowl; toss well. Fold in cranberries and sunflower seeds; season with additional salt, to taste. (The tabbouleh will keep well in the fridge for a couple of days for leftover lunches.)

Nutrition Facts

(Winter Tabbouleh with Fennel and Cranberries)

Servings Per Recipe 6, Cobalamin (Vit. B12) (µg) 0, sugar (g) 5, Potassium (mg) 456, fiber (g) 4, sodium (mg) 494, cal. (kcal) 202, vit. A (IU) 3669, iron (mg) 4, pro. (g) 5, calcium (mg) 85, chol. (mg) 0, Thiamin (mg) 0, Fat, total (g) 13, vit. C (mg) 62, carb. (g) 19, Niacin (mg) 1, sat. fat (g) 2, Riboflavin (mg) 0, Polyunsaturated fat (g) 3, Folate (µg) 113, Monounsaturated fat (g) 7, Pyridoxine (Vit. B6) (mg) 0, Trans fatty acid (g) 0

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