Hazelnut Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Hazelnut Free Quinoa Tabbouleh with Turmeric Lemon Dressing

This vibrant grain salad takes the spirit of classic tabbouleh and builds it around fluffy quinoa, generous handfuls of fresh parsley and mint, crisp cucumber, and juicy tomato. The real star is the golden dressing — a bright, zippy blend of extra virgin olive oil, fresh lemon juice, turmeric, and cumin that ties every element together with warmth and a little citrus punch. Every single ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved. The method is simple: cook the quinoa, let it cool so it stays light and separate, then toss everything together and let the dressing do its thing. A scatter of pomegranate seeds at the end adds a jewel-like pop of sweetness that makes the whole bowl look as good as it tastes. It works beautifully as a make-ahead lunch, a potluck contribution, or a fresh side alongside grilled proteins — and it holds up well in the fridge for a short rest if you want the flavors to deepen a little before serving.

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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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