Lactose Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Lactose Free Quinoa Tabbouleh with Turmeric Lemon Dressing

This bright, herb-forward grain salad takes everything you love about classic tabbouleh and builds it around fluffy quinoa for a dish that feels both familiar and fresh. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-checking required — it just works from the ground up. The dressing is where things get really interesting: a golden blend of olive oil, fresh lemon juice, turmeric, and cumin that coats every grain and vegetable with warm, citrusy depth. Heaps of flat-leaf parsley and fresh mint keep the salad tasting clean and vibrant, while diced tomato, cucumber, and scallion greens add satisfying crunch in every bite. A handful of pomegranate seeds scattered over the top is optional, but the little bursts of sweetness against all that brightness are genuinely hard to resist. It comes together easily and holds up well in the fridge for a short rest, making it a smart choice for meal prep or a make-ahead side. Whether you're serving it alongside grilled proteins or eating it straight from the bowl, this one earns a permanent spot in the rotation.

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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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