Shellfish Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Shellfish Free Quinoa Tabbouleh with Turmeric Lemon Dressing

This vibrant grain salad takes everything you love about classic tabbouleh and gives it a modern, protein-packed twist with fluffy quinoa as the base. Heaps of fresh flat-leaf parsley and mint keep the herby backbone front and center, while finely diced cucumber and tomato add cool crunch in every bite. The real star is the golden dressing — a bright blend of lemon juice, olive oil, turmeric, and cumin that ties the whole bowl together with warm, citrusy depth. Optional pomegranate seeds scattered over the top add little bursts of sweetness that make the finished dish look as good as it tastes. Every single ingredient here is naturally free from shellfish and ocean-derived proteins, so there's no label-scanning or substitution stress involved — just straightforward, clean cooking. It works beautifully as a light lunch on its own, a side alongside grilled meats, or a make-ahead dish that holds up well in the fridge for up to an hour before serving.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!