Quinoa Tabbouleh with Turmeric Lemon Dressing
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Learn more →Ingredients
4 servings
For the quinoa
- 1 cup quinoa, rinsed
- 1 ¾ cups water
- ¼ tsp salt
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 ½ lemons)
- ½ tsp ground turmeric
- ¼ tsp ground cumin
- ¼ tsp black pepper
- ¼ tsp salt
For the salad
- 1 ½ cups fresh flat-leaf parsley, finely chopped (about 1 large bunch)
- ½ cup fresh mint leaves, finely chopped
- 2 medium tomatoes, seeded and finely diced
- 1 english cucumber, finely diced
- 3 scallions (green tops only), thinly sliced
- ¼ cup pomegranate seeds (optional)
Instructions
- 1
Combine the rinsed quinoa, water, and 1/4 tsp salt in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to low, cover, and cook for 13–15 minutes, until all the water is absorbed and the quinoa's white germ rings are visible.
- 2
Remove the pan from the heat and let the quinoa steam, covered, for 5 minutes. Uncover, fluff with a fork, and spread onto a large plate or sheet pan to cool to room temperature, about 10 minutes.
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