Paraben Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Paraben Free Quinoa Tabbouleh with Turmeric Lemon Dressing

This bright, herb-forward grain salad is the kind of dish that looks stunning on the table and tastes even better than it looks. Every ingredient here is a whole, recognizable food — quinoa, fresh parsley, mint, cucumber, tomatoes, and a golden dressing built from olive oil, fresh lemon juice, and warm spices. That matters a lot when you're navigating a paraben-free lifestyle, since preservatives and synthetic additives tend to sneak into bottled dressings and packaged grain mixes in ways that aren't always obvious on the label. Making everything from scratch means you stay in full control of what goes into the bowl. The turmeric-cumin dressing pulls double duty, adding an earthy, slightly citrusy depth that ties the fresh herbs and crisp vegetables together beautifully. A handful of pomegranate seeds on top is optional, but the little burst of sweetness and color is absolutely worth it. This is the kind of clean, vibrant cooking that never feels like a compromise.

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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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