Gut Friendly Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Gut Friendly Quinoa Tabbouleh with Turmeric Lemon Dressing

This vibrant grain salad takes everything you love about classic tabbouleh and builds it around quinoa, a complete protein that's also gentle on digestion. The herb-forward base of flat-leaf parsley and fresh mint keeps things light and refreshing, while the golden turmeric-lemon dressing adds a warm, anti-inflammatory kick that feels genuinely nourishing rather than just trendy. Using only the green tops of scallions is a smart move for anyone watching their intake of high-FODMAP alliums, and seeding the tomatoes before dicing keeps excess moisture — and potential digestive irritants — out of the bowl. Every ingredient here is whole, recognizable, and plant-based, so there's no guesswork about what you're actually eating. The cucumber adds satisfying crunch, and if you have pomegranate seeds on hand, they bring a little burst of sweetness that makes the whole dish feel special. It comes together in one bowl once the quinoa cools, making it an easy prep-ahead option for lunches or a fresh side at dinner.

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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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