Low Sugar Turmeric-Ginger Quinoa Tabbouleh

Total time45 min

Prep time20 min

Cook time15 min

4.9

(22)

Low Sugar Turmeric-Ginger Quinoa Tabbouleh

This vibrant grain salad is a fresh, herbaceous twist on a classic Middle Eastern staple, swapping bulgur for fluffy quinoa and layering in bold anti-inflammatory flavor from both fresh and ground turmeric alongside bright, zippy ginger. Every component — the parsley, mint, cucumber, tomato, and scallion greens — is whole and unprocessed, so there's no need to scan labels for sneaky sweeteners hiding in a bottled dressing or pre-seasoned grain mix. The dressing comes together with just olive oil, lemon juice, and those two punchy roots, delivering serious depth without a single gram of added sugar. It's the kind of dish that proves clean eating doesn't have to mean bland eating. The optional pomegranate seeds on top add a jewel-like pop of color and a little natural tartness that makes the whole bowl feel celebratory. Whether you're meal-prepping for the week or bringing something impressive to a potluck, this tabbouleh holds up beautifully and tastes even better once the herbs have had a few minutes to soak up that golden dressing.

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Ingredients

4 servings

For the quinoa

1 cup white quinoa
1 ¾ cups water
¼ tsp salt

For the dressing

¼ cup extra virgin olive oil
3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp fresh turmeric, peeled and finely grated
1 tsp fresh ginger, peeled and finely grated
½ tsp ground turmeric
¼ tsp black pepper, freshly ground
¼ tsp salt

For the salad

2 cups flat-leaf parsley, finely chopped (about 1 large bunch)
½ cup fresh mint leaves, finely chopped
4 medium tomatoes, cored, seeded, and finely diced
2 persian cucumbers, finely diced
4 scallions (green tops only), thinly sliced

For serving

¼ cup pomegranate seeds (optional)

Instructions

1
Rinse the quinoa in a fine-mesh strainer under cold running water for 30 seconds, then drain well. Combine the rinsed quinoa, water, and 1/4 tsp salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the water is fully absorbed and the quinoa tails have unfurled, about 13–15 minutes.
2
Remove the saucepan from the heat and let the quinoa steam, covered, for 5 minutes. Uncover, fluff with a fork, and spread the quinoa onto a large mixing bowl or sheet pan to cool to room temperature, about 10 minutes.

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