Pescatarian Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Pescatarian Quinoa Tabbouleh with Turmeric Lemon Dressing

This vibrant grain salad takes the spirit of classic tabbouleh and builds it around fluffy quinoa, loading every bite with fresh parsley, cool cucumber, juicy tomato, and fragrant mint. The real star is the golden turmeric-lemon dressing — bright, slightly earthy, and just bold enough to tie all those fresh ingredients together without overpowering them. Letting the quinoa cool completely before tossing keeps the texture light and distinct rather than clumpy, which makes a real difference in the final dish. Pomegranate seeds scattered over the top add little bursts of sweetness and a pop of color that make this feel genuinely special. Since every ingredient here is naturally plant-based and ocean-free, it fits effortlessly into a pescatarian lifestyle without any substitutions or workarounds needed. It works beautifully as a standalone lunch, a side alongside grilled fish, or something to prep ahead and pull from the fridge when hunger strikes.

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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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