Xanthan Gum Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Total time50 min

Prep time20 min

Cook time15 min

4.6

(15)

Xanthan Gum Free Quinoa Tabbouleh with Turmeric Lemon Dressing

Bright, herby, and packed with fresh vegetables, this grain-based take on a classic Middle Eastern salad is the kind of dish that earns a permanent spot in your weeknight rotation. Fluffy quinoa stands in for the traditional bulgur, bringing a satisfying bite and a boost of plant protein that makes this feel like a real meal rather than just a side. The golden turmeric-lemon dressing is whisked together from pantry staples — olive oil, fresh lemon juice, cumin, and black pepper — with zero need for any stabilizers or thickeners that can sneak into store-bought dressings. Every single ingredient here is naturally free of gum-based additives, so there's no label-scanning required. Cooling the quinoa before tossing is the small but important step that keeps the parsley and mint vivid green and the cucumber crisp rather than soggy. A handful of pomegranate seeds scattered over the top adds little bursts of sweetness that play beautifully against the sharp lemon and earthy turmeric. This one is just as good packed for lunch the next day as it is served straight from the bowl.

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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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