Alpha Gal Friendly Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Alpha Gal Friendly Quinoa Tabbouleh with Turmeric Lemon Dressing

This bright, herb-forward grain salad is the kind of dish that makes you want to eat with your eyes first — golden-tinged quinoa tossed with mountains of fresh parsley, cool cucumber, juicy tomato, and a punchy turmeric-lemon dressing that ties everything together beautifully. Every single ingredient here is plant-based and free from mammalian products, which means it fits naturally into an alpha-gal lifestyle without any substitutions or workarounds required. The dressing gets its gorgeous color from ground turmeric and cumin whisked into good olive oil and fresh lemon juice — no hidden dairy, no meat-derived additives, just clean pantry staples. Using only the green tops of the scallions is a smart touch that keeps the flavor fresh and bright rather than sharp or overpowering. Letting the quinoa cool before tossing is the small step that keeps the herbs vibrant and the texture light rather than soggy. A handful of pomegranate seeds scattered on top adds a little jewel-like sweetness that makes this feel genuinely special, whether you're serving it as a weeknight side or bringing it to a gathering where you need something safe and crowd-pleasing. It holds well in the fridge for a short rest, making it an easy make-ahead option when you want a stress-free, satisfying meal on the table fast.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!