Chestnut Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Chestnut Free Quinoa Tabbouleh with Turmeric Lemon Dressing

This grain-based twist on a classic Middle Eastern salad is bright, herby, and genuinely refreshing — the kind of dish that disappears fast at a potluck or weeknight dinner table. Fluffy quinoa stands in for the traditional bulgur, soaking up a golden turmeric-lemon dressing that brings warmth and a subtle citrus zing to every forkful. Heaps of fresh flat-leaf parsley and mint keep things vibrant, while diced tomato, cucumber, and scallion greens add satisfying crunch and color. The optional pomegranate seeds scattered on top are a small touch that makes the whole bowl look stunning and taste even better. Every single ingredient here is naturally free from tree nuts of any kind — no hidden additions, no specialty swaps required, just clean, whole-food cooking from start to finish. It comes together easily and can be made slightly ahead, making it a stress-free option for entertaining or meal prep. Whether you're serving it as a light main or a vibrant side, this salad is the kind of recipe you'll keep coming back to all year long.

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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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