Coconut Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Coconut Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Bright, herby, and packed with fresh vegetables, this grain-based take on a classic Middle Eastern salad is the kind of dish that earns a permanent spot in your weeknight rotation. Fluffy quinoa stands in for the traditional bulgur, soaking up every drop of a golden turmeric-lemon dressing that's tangy, warmly spiced, and completely irresistible. Every single ingredient here — from the olive oil to the fresh parsley and mint — is naturally free of coconut in any form, so there's no label-scanning or ingredient-swapping required. The dressing comes together with a simple whisk, and the whole salad is built around crisp cucumber, juicy tomato, and bright scallion greens that keep each bite feeling light and alive. Spreading the cooked quinoa out to cool before tossing is a small step that makes a big difference, keeping the grains separate and the vegetables from wilting. A handful of pomegranate seeds on top adds a jewel-like pop of color and a little burst of sweetness that takes the whole bowl somewhere special. Make it ahead and let it chill for an hour — the flavors only get better as they settle together.

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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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