Prepare the Quinoa Tabbouleh

  • Quinoa, cooked 10.0 cups
  • Parsley, flat-leaf, fresh, chopped 2.0 cups
  • Tomatoes, chopped 3.0 cups
  • Mint, fresh, chopped 0.75 cup
  • Onion, Red, brunoise 1.5 cups
  • Onions, green, sliced 0.75 cup
  • Cucumber, diced 2.5 cups

Prepare the Pomegranate Dressings

Prepare Roasted Carrots

  • Carrots, bias cut 4.0 cups
  • Olive oil 0.25 cup
  • Maple syrup 3.0 Tbsp
  • Salt 1.5 tsp
  • Chili Flakes 0.5 tsp
  • Nigella Seeds or Black Sesame Seeds 2.0 tsp

Prepare Pickled Cabbage

  • Red cabbage 8.0 cups
  • Vinegar, white 1.0 cup
  • Water 0.5 cup
  • Sugar 0.5 cup
  • Salt 4.0 tsp

Prepare Buttermilk-Avocado Sauce

Assemble Bowl and Garnish

  • Halloumi, sliced 32.0 oz
  • Pomegranate seeds, as needed 0.75 cup
  • Parsley, flat-leaf, fresh, chopped 1.0 cups
  1. Prepare the Quinoa Tabbouleh

    • Combine the quinoa, parsley, tomatoes, mint, red onion, green onion, and cucumber.
  2. Prepare the Pomegranate Dressings

    • Combine Hellmann's® Creamy Ranch, lemon zest, garlic, and pomegranate juice in a bowl. Slowly whisk in olive oil. Add salt and pepper to taste.
    • Add ‘Pomegranate Dressing’ to Quinoa Tabbouleh, combine well, cover and refrigerate until ready to use.
  3. Prepare Roasted Carrots

    • Combine carrots, olive oil, maple syrup, salt, chili flakes, and nigella seeds in a bowl.
    • Roast carrots on a lined baking sheet at 425°F, for 10-12 minutes, or until tender.
  4. Prepare Pickled Cabbage

    • Shred the red cabbage.
    • Bring together in a saucepan the vinegar, sugar, water and salt to boil. Stir until sugar dissolves.
    • Pour mixture over cabbage; stir to combine. Cover and let stand for 1 hour. Drain.
  5. Prepare Buttermilk-Avocado Sauce

    • Combine Hellmann's® Creamy Ranch, garlic, Hellmann's® Real Mayonnaise, lemon zest, and avocado in a bowl. Mix until consistency is smooth.
  6. Assemble Bowl and Garnish

    • Prepare Halloumi by searing sliced in a non-stick sauté pan, until browned on both sides.
    • Build bowl by dividing components for 10 portions and add dressed quinoa mixture topped with carrots, pickled cabbage, halloumi, parsley, pomegranate seeds and a dollop of Buttermilk-Avocado sauce.