BHA & BHT Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

BHA & BHT Free Quinoa Tabbouleh with Turmeric Lemon Dressing

This vibrant grain salad is a fresh, herb-forward take on a classic Middle Eastern dish, swapping traditional bulgur for fluffy quinoa and finishing everything with a golden turmeric-lemon dressing that's as beautiful as it is bright. Every single ingredient here is whole and unprocessed — fresh parsley, mint, cucumber, tomatoes, scallions, olive oil, and lemon juice — which means there's no need to scan labels for synthetic preservatives like BHA or BHT that often sneak into packaged grains, bottled dressings, and processed oils. That's the quiet genius of building a dish entirely from scratch with real food. The dressing comes together in seconds with a whisk, and the turmeric gives it a warm, earthy depth that plays beautifully against all that bright citrus and fresh herb. Cooling the quinoa before tossing is a small but important step that keeps the herbs vivid and the texture just right. A handful of pomegranate seeds on top adds a jewel-like pop of color and a little burst of sweetness that takes the whole bowl somewhere special. It works as a light lunch, a make-ahead side, or the kind of dish you bring to a gathering and watch disappear.

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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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