Low Sugar Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Low Sugar Quinoa Tabbouleh with Turmeric Lemon Dressing

This vibrant grain salad is a fresh, herby take on a classic Middle Eastern dish, built entirely from whole ingredients with zero added sweeteners in sight. The dressing is where things get interesting — a golden blend of olive oil, fresh lemon juice, turmeric, and cumin that coats every grain and vegetable with warm, citrusy depth. Heaps of flat-leaf parsley and fresh mint give it that signature brightness, while diced tomato, cucumber, and scallion greens add satisfying crunch in every bite. Because the dressing is whisked together from scratch, you stay completely in control — no bottled vinaigrettes with hidden sugars, no mystery sweeteners, just clean, bold flavor. Spreading the cooked quinoa out to cool before tossing is a small but smart step that keeps the texture light and fluffy rather than clumpy. A handful of pomegranate seeds on top is optional, but they add a jewel-like pop of color and a little tartness that plays beautifully against the turmeric. This one works just as well packed for lunch the next day as it does served straight from the bowl.

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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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