Vegan Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Vegan Quinoa Tabbouleh with Turmeric Lemon Dressing

This vibrant grain salad takes everything you love about classic tabbouleh and gives it a hearty, protein-rich twist by swapping bulgur for fluffy quinoa. The real star is the golden dressing — a bright blend of fresh lemon juice, turmeric, and cumin that coats every grain and vegetable with warm, citrusy depth. Heaps of fresh flat-leaf parsley and mint keep things herbaceous and lively, while diced tomato, cucumber, and scallion greens add satisfying crunch in every bite. A handful of pomegranate seeds scattered over the top is optional, but the little bursts of sweetness against all that brightness are genuinely hard to resist. Every single ingredient here is whole and plant-based, so there's no need to scrutinize labels or swap anything out — it's naturally free of animal products from start to finish. The technique of spreading the cooked quinoa out to cool before tossing is a small but smart step that keeps the salad light and fluffy rather than clumped or soggy. Make it for a weeknight dinner, pack it for lunch, or bring it to a gathering where you want something that looks impressive without requiring much effort at all.

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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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