Celery Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Celery Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Bright, herby, and packed with fresh vegetables, this grain-based take on a classic Levantine salad is the kind of dish that looks impressive but comes together with minimal effort. Fluffy quinoa stands in for the traditional bulgur, giving you a hearty, protein-rich base that soaks up every drop of the golden turmeric-lemon dressing. That dressing — built from olive oil, fresh lemon juice, cumin, and a warm hit of turmeric — is what really sets this version apart, coating every grain and vegetable in a bright, earthy glow. Heaps of flat-leaf parsley and fresh mint keep things vibrantly green and aromatic, while diced tomato, cucumber, and scallion greens add crunch and freshness in every bite. The whole salad is naturally free from celery in any form — no stalks, no seeds, no celery salt hiding in a spice blend — so you can dig in without scanning a single label. A handful of pomegranate seeds scattered over the top adds a jewel-like pop of color and a sweet-tart finish that makes the whole bowl feel a little special. It's equally at home as a light lunch, a make-ahead side, or a vibrant addition to a spread.

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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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