Pecan Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Pecan Free 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. The dressing is where things get really interesting — bright lemon juice, golden turmeric, and a whisper of cumin come together into a bold, sunshine-colored vinaigrette that coats every ingredient beautifully. Fresh flat-leaf parsley and mint keep the flavors clean and herbaceous, while diced tomato, cucumber, and scallion greens add crunch and color in every bite. A handful of pomegranate seeds scattered over the top is optional, but highly recommended for little bursts of sweetness that make the whole bowl feel a little celebratory. Every ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about cross-contact from packaged goods — just straightforward, wholesome cooking. It works equally well as a light lunch on its own or as a fresh, crowd-pleasing side alongside grilled proteins or roasted vegetables. Make it up to an hour ahead and let the dressing soak in for even more flavor.

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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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