Cinnamon Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Cinnamon Free Quinoa Tabbouleh with Turmeric Lemon Dressing

This vibrant grain salad takes the spirit of classic tabbouleh and gives it a protein-packed twist with fluffy quinoa as the base. Heaps of fresh flat-leaf parsley and mint keep things bright and herbaceous, while finely diced tomato and cucumber add satisfying crunch in every bite. The dressing is where things get really interesting — a golden blend of olive oil, fresh lemon juice, turmeric, and cumin that coats every grain and vegetable with warm, citrusy depth. For anyone navigating a sensitivity to warming spices like cinnamon, Middle Eastern-inspired dishes can feel like a minefield, but this one is completely built around flavors that deliver complexity without it. Cumin and turmeric do all the heavy lifting here, so you never feel like anything is missing. The optional pomegranate seeds scattered over the top add little bursts of sweetness and a gorgeous pop of color that make this feel genuinely special. It works beautifully as a light lunch, a side dish for grilled proteins, or a make-ahead option that holds up well in the fridge.

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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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