Mediterranean Diet Friendly Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Mediterranean Diet Friendly Quinoa Tabbouleh with Turmeric Lemon Dressing

This vibrant grain salad takes everything you love about classic tabbouleh and builds it around fluffy quinoa for a heartier, protein-rich base that still feels light and refreshing. Heaps of fresh flat-leaf parsley and mint keep the dish rooted in tradition, while crisp cucumber, juicy tomatoes, and bright scallion greens add layers of texture in every forkful. The real standout is the golden turmeric-lemon dressing — a simple whisk of extra virgin olive oil, fresh lemon juice, cumin, and turmeric that ties everything together with a warm, citrusy punch. This is exactly the kind of recipe that fits naturally into a Mediterranean-style way of eating: whole grains, fresh vegetables, quality olive oil, and nothing processed or heavy. Letting the quinoa cool completely before tossing is a small but important step that keeps the herbs vivid and the vegetables crisp rather than wilted. A handful of pomegranate seeds scattered over the top adds a jewel-like pop of color and a sweet-tart contrast that makes the whole bowl feel a little special. It works beautifully as a make-ahead lunch, a side for grilled fish or chicken, or an easy centerpiece for a mezze-style spread.

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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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