Rye Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

Rye Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Bright, herby, and packed with fresh vegetables, this grain salad is a vibrant twist on a classic Middle Eastern staple — swapping traditional bulgur for fluffy quinoa so it works beautifully for anyone avoiding rye and other gluten-containing grains. The base is simple: quinoa cooked until those telltale white germ rings appear, then spread out to cool so every grain stays light and separate rather than clumping together. A golden dressing of olive oil, fresh lemon juice, turmeric, and cumin ties everything together with a warm, citrusy punch that makes the whole bowl sing. Heaps of flat-leaf parsley and fresh mint keep it tasting clean and lively, while diced tomato, cucumber, and scallion greens add crunch and color in every forkful. Optional pomegranate seeds scattered over the top bring little bursts of sweetness that take the whole thing to another level. It comes together with no special equipment and entirely whole-food ingredients, so there's no second-guessing labels or worrying about hidden grain derivatives sneaking in. Make it ahead and let it chill for an hour — the flavors only get better as they meld.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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