Anti Inflammatory Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

Anti Inflammatory Quinoa Tabbouleh with Turmeric Lemon Dressing

This grain-based salad is bright, herby, and deeply satisfying — the kind of bowl that looks as good as it tastes and comes together without much fuss. Every ingredient here pulls its weight from a wellness standpoint: turmeric and black pepper are a classic pairing (the pepper helps your body make the most of the turmeric), while extra virgin olive oil, fresh lemon juice, and an abundance of parsley and mint keep things vibrant and clean. Crisp cucumber, juicy tomatoes, and scallion greens add color and crunch, and the optional pomegranate seeds bring a jewel-bright pop that makes the whole dish feel a little special. The quinoa base is fluffy and protein-rich, making this hearty enough to stand on its own as a light lunch for four or serve alongside grilled fish or chicken at dinner. Cooling the quinoa before tossing is a small but important step — it keeps the herbs fresh and prevents the dressing from turning dull. The golden turmeric-lemon dressing ties everything together with a warm, citrusy tang that you'll want to drizzle on everything else in your fridge. It holds up well for about an hour in the refrigerator, so it's a smart make-ahead option when you want something nourishing ready to go.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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