Vegetarian Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Vegetarian Quinoa Tabbouleh with Turmeric Lemon Dressing

This vibrant grain salad takes everything you love about classic tabbouleh and builds it around fluffy quinoa for a heartier, protein-rich base that still lets the fresh herbs shine. Heaps of flat-leaf parsley and mint do the heavy lifting here, backed by crisp cucumber, juicy tomato, and a scattering of pomegranate seeds that add little bursts of sweetness to every forkful. The real star, though, is the golden turmeric-lemon dressing — a bright, earthy blend of olive oil, fresh lemon juice, cumin, and black pepper that ties the whole bowl together in the most satisfying way. Letting the quinoa cool completely before tossing keeps the salad light and fresh rather than wilted, so the technique actually matters. Everything in this bowl is straightforward produce and pantry staples, which means no label-reading stress and no hidden animal products to worry about. It works beautifully as a make-ahead lunch, a potluck contribution, or a colorful side that holds its own next to just about anything on the table.

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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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