Gluten-free pomegranate tabbouleh salad!

by Anat Asia

Cook quinoa and refrigerate 3 cups

or

Put whole cauliflower florets in a blender

and blend lightly until all the cauliflower florets crumble and look like couscous

Add 2 cups of pomegranate seeds

1 cup chopped parsley

1 cup chopped cilantro

Half a cup of chopped mint

Half a cup of chopped almonds

For the sauce:

A quarter cup of pomegranate concentrate

3 tablespoons of lemon juice

3 tablespoons of cold-pressed olive oil

3 chopped garlic cloves

A pinch of salt and pepper

Mix the salad with the dressing close to serving.

With appetite!