Cook quinoa as per package directions. About ⅓ cup uncooked quinoa leads to 1 cup cooked. If cooking in Instant Pot, combine 1 cup rinsed quinoa with 1¼ cup water, ¼ teaspoon salt and pressure cook for 1-2 minutes, high pressure. Let the pressure release naturally. If cooking in smaller quantity, use pot-in-pot technique. Here's the detailed Instant Pot Quinoa recipe for reference.
In a large mixing bowl, add cooked quinoa, chopped onions, tomatoes, cucumbers and herbs.
In a mason jar or a small bowl, combine lemon juice, extra virgin olive oil, salt and pepper. Shake well to combine all the ingredients.
Pour the dressing over the salad and mix well.
Optionally, add pomegranate seeds and toss one more time. Serve cold.
Quinoa: Prep the quinoa on the stove top or Instant Pot and allow to cool while prepping the remaining ingredients. Spread the quinoa out on a large rimmed baking sheet to speed up the cooling process.
Onions: Soak the chopped red onion in a bowl of cool water for 10 minutes prior to mixing in the salad. This rids of the onion's sharp flavor.
Make Ahead: Assemble the salad a few hours ahead of serving. This allows time for the flavors to develop and marry together.
Meal Prep: If planning to meal prep the quinoa salad to enjoy throughout the week, keep in mind the vegetables will release water and lose some of their texture after a few days.
Party Prep: To get one step ahead and keep the integrity of the ingredients intact, prep the quinoa, vegetables and dressing a few days ahead of time and store each in separate containers in the fridge. On the day you are going to serve, simply toss it all together a few hours ahead of time!
Storage: The quinoa tabbouleh will keep well in the refrigerator, covered, for up to 4 days. I do not recommend freezing the salad.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.