Eggless Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Eggless Quinoa Tabbouleh with Turmeric Lemon Dressing

This vibrant grain salad takes the classic herb-forward spirit of tabbouleh and builds it around fluffy quinoa, making it hearty enough to stand on its own as a light meal or shine as a standout side. The golden turmeric-lemon dressing is the real star — whisked together with cumin, black pepper, and good olive oil, it coats every grain and vegetable in a bright, warming flavor that tastes far more complex than the ingredient list suggests. Heaps of fresh flat-leaf parsley and mint keep things green and lively, while diced tomato, cucumber, and scallion greens add crunch and freshness in every bite. A handful of pomegranate seeds scattered over the top brings a jewel-like pop of sweetness that makes the whole bowl look as good as it tastes. Everything here is naturally plant-based and completely free of eggs — no swaps, no workarounds, just clean whole ingredients doing exactly what they're supposed to do. The technique of spreading the cooked quinoa out to cool before tossing is a small but smart step that keeps the salad light and fluffy rather than dense or clumped. Make it ahead and let it chill for up to an hour — the flavors only get better as the dressing soaks in.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!