Turkey Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Turkey Free Quinoa Tabbouleh with Turmeric Lemon Dressing

This herb-forward grain salad is bright, refreshing, and packed with so much flavor that you won't miss meat for a single second. Fluffy quinoa stands in for the traditional bulgur, giving you a protein-rich base that soaks up the golden turmeric-lemon dressing beautifully. That dressing — whisked together with olive oil, fresh lemon juice, cumin, and a hit of turmeric — is the real star, tying together heaps of fresh parsley, mint, cucumber, and tomato into something that tastes like sunshine in a bowl. The technique of spreading the cooked quinoa out to cool before tossing keeps every grain separate and light rather than clumpy, which makes a real difference in the final texture. A scatter of pomegranate seeds on top adds a jewel-like pop of sweetness that takes the whole thing to another level. It works equally well as a standalone lunch or a vibrant side dish alongside whatever else you're serving, and it holds up well in the fridge if you want to get ahead.

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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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