Fish Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Fish Free Quinoa Tabbouleh with Turmeric Lemon Dressing

This vibrant grain salad takes everything you love about classic tabbouleh and gives it a hearty, protein-rich twist with fluffy quinoa as the base. Heaps of fresh flat-leaf parsley and mint keep that signature herby brightness front and center, while finely diced tomato and cucumber add satisfying crunch in every bite. The real star is the golden turmeric-lemon dressing — a simple whisk of olive oil, fresh lemon juice, cumin, and turmeric that ties the whole bowl together with warm, citrusy depth. A scatter of pomegranate seeds on top is optional, but those little jewels add a pop of color and sweetness that makes the dish genuinely stunning on the table. Everything here is completely plant-based and built from whole, straightforward ingredients, so there's zero concern about hidden seafood derivatives that sometimes sneak into store-bought dressings or grain salad mixes. It comes together easily and holds up well in the fridge for a short rest, making it a smart choice for meal prep, potlucks, or a light lunch that actually keeps you full.

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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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