Lupin Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Lupin Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Fresh herbs, crisp cucumber, and juicy tomatoes come together with fluffy quinoa in a salad that feels light, vibrant, and genuinely satisfying. The golden turmeric-lemon dressing ties everything together with a warm, citrusy brightness that makes each bite pop. Quinoa steps in beautifully as the grain base here — it cooks up tender and fluffy, absorbs the dressing like a dream, and keeps the whole bowl naturally free from the flour-based or legume-derived ingredients that can sneak into packaged grain salads and dressings. Every component is straightforward and whole-food, so there's no need to scrutinize labels or worry about hidden additives. The scallion greens add a gentle bite without overpowering the fresh parsley and mint, and if you have pomegranate seeds on hand, they bring a jewel-like sweetness that takes the whole dish up a notch. This is the kind of salad that works as a light lunch, a crowd-pleasing side, or a make-ahead option for the fridge — it holds up beautifully for up to an hour after dressing.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!