Tree Nut Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Tree Nut Free Quinoa Tabbouleh with Turmeric Lemon Dressing

This grain-based twist on a classic Middle Eastern salad is bright, herby, and genuinely refreshing — the kind of dish that looks impressive on a table but comes together with minimal fuss. Fluffy quinoa stands in for the traditional bulgur, soaking up a golden turmeric-lemon dressing that brings warmth and a subtle citrus zing to every bite. Heaps of fresh flat-leaf parsley and mint keep things vibrant, while diced tomato, cucumber, and scallion greens add satisfying crunch and color. The optional pomegranate seeds scattered on top are a small touch that makes the whole bowl feel a little more special. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — it just works as written. The dressing comes together in one small bowl with a quick whisk, and spreading the cooked quinoa out to cool means the salad stays light and fluffy rather than clumping together. Make it ahead and let it chill for up to an hour — the flavors only get better as everything melds.

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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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