Tabbouleh traditionally belongs to Levantine kitchens, where parsley, bulgur, lemon and olive oil form its foundation. This Ramadan variation replaces bulgur with quinoa, a protein-rich seed that cooks quickly and absorbs flavour well. The addition of pomegranate arils brings a gentle sweetness and seasonal freshness often appreciated during fasting months. The salad supports hydration through fresh herbs and tomatoes, while lemon and olive oil provide brightness without heaviness. It works beautifully on iftar tables where lighter dishes help restore energy steadily.