Pistachio Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Pistachio 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 twist. The golden turmeric-lemon dressing is the real star — bright, tangy, and warmly spiced with cumin, it ties together heaps of fresh parsley, cool cucumber, juicy tomato, and fragrant mint in the most satisfying way. Every ingredient here is straightforward and naturally tree-nut-free, so there's no need to scrutinize labels or worry about cross-contact from shared processing facilities. The technique of spreading the cooked quinoa out to cool before tossing keeps the grains light and separate rather than clumping into a heavy mass — a small step that makes a big difference in texture. A handful of pomegranate seeds scattered over the top adds a jewel-like pop of color and a little burst of sweetness that plays beautifully against the lemon. This is the kind of salad that actually gets better as it sits and the dressing soaks in, making it a smart choice for meal prep or a make-ahead lunch.

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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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