Macadamia Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Macadamia Free Quinoa Tabbouleh with Turmeric Lemon Dressing

This vibrant grain salad takes everything you love about classic tabbouleh and gives it a fresh, modern spin with fluffy quinoa as the base. Heaps of flat-leaf parsley and fresh mint keep that signature herby brightness front and center, while diced tomato, cucumber, and scallion greens add satisfying crunch in every bite. The real star is the golden turmeric-lemon dressing — a simple whisk of olive oil, fresh lemon juice, cumin, and turmeric that ties the whole bowl together with a warm, citrusy kick. Letting the quinoa cool completely before tossing is the small but crucial step that keeps the herbs vibrant and the texture light rather than soggy. A handful of pomegranate seeds scattered over the top is optional, but the little bursts of sweetness against all that savory freshness are genuinely worth it. Every ingredient here is straightforward and whole, so there's no need to scrutinize labels or worry about hidden nut additions sneaking into your bowl. It works beautifully as a make-ahead lunch, a potluck showstopper, or a bright side dish alongside grilled proteins.

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!