Cashew Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Cashew Free Quinoa Tabbouleh with Turmeric Lemon Dressing

This bright, herb-forward grain salad is the kind of dish that makes you want to eat more vegetables without even trying. Fluffy quinoa stands in for the traditional bulgur, soaking up a golden dressing built from fresh lemon juice, turmeric, and cumin — warm, citrusy, and just a little earthy. Heaps of flat-leaf parsley and fresh mint keep things vibrant, while diced tomato, cucumber, and scallion greens add crunch and color in every bite. A handful of pomegranate seeds scattered over the top is optional, but the little bursts of sweetness are absolutely worth it. Every single ingredient here is whole and straightforward, so there's no need to scan labels or worry about hidden nut-based additives sneaking into your bowl. It comes together quickly and actually gets better as it sits, making it a smart choice for meal prep or a make-ahead side. Fresh, clean, and genuinely satisfying — this one earns a permanent spot in the rotation.

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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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