Nutmeg Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Nutmeg Free Quinoa Tabbouleh with Turmeric Lemon Dressing

This vibrant grain salad is everything a warm-weather dish should be — fresh, herby, bright, and satisfying enough to hold its own as a main. Heaps of flat-leaf parsley and mint give it that classic tabbouleh character, while fluffy quinoa adds a hearty, protein-rich base that soaks up every drop of the dressing. Speaking of the dressing: a golden blend of turmeric, cumin, fresh lemon juice, and good olive oil ties the whole bowl together with a citrusy warmth that feels anything but ordinary. Every single ingredient here is naturally free of nutmeg, so there's no need to audit spice blends or worry about hidden seasonings sneaking in — the spice list is short, clear, and completely in your control. The technique is straightforward too: cook the quinoa, let it cool, whisk the dressing, toss everything together. Optional pomegranate seeds scattered over the top add little bursts of sweetness and a pop of color that make this dish genuinely stunning on the table. It's the kind of recipe you'll find yourself making on repeat all season long.

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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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