Brazil Nut Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Brazil Nut Free Quinoa Tabbouleh with Turmeric Lemon Dressing

This vibrant grain salad takes the spirit of classic tabbouleh and gives it a fresh, modern spin with fluffy quinoa as the base. Heaps of flat-leaf parsley and fresh mint keep things bright and herbaceous, while diced tomato and cucumber add satisfying crunch in every bite. The real star is the golden turmeric-lemon dressing — a punchy blend of olive oil, fresh lemon juice, cumin, and black pepper that ties everything together with a warm, citrusy kick. Every single ingredient here is straightforward and naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved. The technique is simple: cook the quinoa, let it cool properly so it stays light and separate, then toss everything together and let the dressing do its work. A handful of pomegranate seeds scattered on top is optional but absolutely worth it for the little bursts of sweetness against all that herby freshness. This is the kind of salad that works as a weeknight side, a meal-prep lunch, or a 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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