High Fructose Corn Syrup Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

High Fructose Corn Syrup Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Fresh herbs, crisp vegetables, and a golden turmeric-lemon dressing come together in a grain salad that feels both vibrant and deeply satisfying. The base is fluffy quinoa cooked simply in salted water — no packaged mixes, no mystery sauces, just whole ingredients you can see and trust. That matters a lot when you're trying to avoid the sneaky sweeteners that show up in so many bottled dressings and pre-seasoned grains at the grocery store. Here, the dressing is whisked together from scratch with extra virgin olive oil, fresh lemon juice, turmeric, and cumin, so you know exactly what's going into every bite. Heaps of flat-leaf parsley and fresh mint give it that classic tabbouleh brightness, while diced tomato, English cucumber, and scallion greens add crunch and color. A handful of pomegranate seeds on top is optional but makes the whole bowl look like something you'd order at a really good restaurant. It's the kind of clean, punchy salad that works as a light lunch, a side dish, or meal-prep gold for the week ahead.

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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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