Pork Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Pork Free Quinoa Tabbouleh with Turmeric Lemon Dressing

This bright, herb-forward grain salad is the kind of dish that makes you feel good just looking at it — vivid green from masses of fresh parsley and mint, jeweled with diced tomato and cucumber, and finished with a golden turmeric-lemon dressing that ties everything together. The base is fluffy quinoa cooked until those telltale white germ rings appear, giving the salad a satisfying, slightly nutty chew that holds up beautifully against all the fresh vegetables. Every single ingredient here is naturally free of pork and pork derivatives, so there's no label-scanning or substitution stress — just clean, wholesome cooking from start to finish. The dressing is a simple whisk of extra virgin olive oil, fresh lemon juice, turmeric, and cumin, and that warm golden color signals exactly how fragrant and lively it tastes. Spreading the quinoa out to cool before tossing is a small but smart step that keeps the herbs from wilting and the vegetables from going soggy. A handful of pomegranate seeds scattered over the top adds a pop of sweetness and color that makes this feel genuinely special, whether you're serving it as a weeknight side or bringing it to a gathering. It also keeps well in the fridge for up to an hour, making it one of those rare salads that actually benefits from a little resting time.

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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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