Gelatin Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Gelatin 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 looks impressive but comes together with minimal effort. Fluffy quinoa stands in for the traditional bulgur, bringing a satisfying, protein-rich base that soaks up every drop of the golden turmeric-lemon dressing. That dressing — built from olive oil, fresh lemon juice, cumin, and a warm hit of turmeric — is whisked together in minutes and gives the whole bowl a vibrant, sunny color. Heaps of flat-leaf parsley, fresh mint, juicy tomatoes, crisp cucumber, and sliced scallion greens keep every bite cool and refreshing. Every single ingredient here is naturally free of animal-derived thickeners or setting agents, so there's nothing hidden to second-guess — just whole, clean food. A handful of pomegranate seeds scattered over the top adds a jewel-like pop of sweetness if you want to take it up a notch. It's equally at home as a light lunch on its own or as a vibrant side alongside grilled proteins or roasted vegetables.

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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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