Oats Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Oats Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Bright, herby, and packed with fresh vegetables, this grain salad is a vibrant twist on a classic Middle Eastern staple — swapping the traditional bulgur for fluffy quinoa that cooks up light and tender every time. The golden turmeric-lemon dressing ties everything together with a warm, citrusy kick that makes each forkful feel alive. Flat-leaf parsley and fresh mint do the heavy lifting here, giving the salad that signature bold, green flavor that tabbouleh lovers crave. Diced tomatoes, crisp cucumber, and sliced scallion greens add crunch and freshness, while optional pomegranate seeds bring a jewel-like pop of sweetness if you want to dress it up a little. Every single ingredient is naturally free from oats and oat derivatives, so there's no need to scrutinize labels or worry about hidden grain fillers sneaking in. It's a satisfying, wholesome dish that works beautifully as a light lunch, a side at a summer cookout, or meal-prepped ahead for the week.

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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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