Soy Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Soy Free Quinoa Tabbouleh with Turmeric Lemon Dressing

This bright, herb-forward grain salad is the kind of dish that looks stunning on the table and tastes even better than it looks. Every ingredient here is completely whole and plant-based — quinoa, fresh parsley, mint, cucumber, tomato, and a golden dressing built from olive oil, lemon juice, turmeric, and cumin. There's no soy hiding anywhere, which is a real win when so many packaged dressings and grain blends sneak it in through oils or additives. The turmeric lemon dressing does serious heavy lifting, tying the fresh herbs and crisp vegetables together with a warm, citrusy punch that feels anything but ordinary. Letting the quinoa cool before tossing is a small step that makes a big difference — it keeps the herbs vibrant and prevents the salad from turning soggy. A handful of pomegranate seeds scattered over the top adds a jewel-like pop of color and a little burst of sweetness that rounds everything out beautifully. This one works just as well as a light lunch on its own as it does alongside grilled chicken or fish for a more complete meal.

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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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