Anti Inflammatory Turmeric-Ginger Quinoa Tabbouleh
This bright, herb-packed grain salad is a serious crowd-pleaser that happens to be as nourishing as it looks. The dressing is where the magic happens — fresh turmeric root and ginger are grated and whisked together with ground turmeric, black pepper, and good olive oil, creating a golden, zingy coating that clings to every grain. Black pepper alongside turmeric is a well-known pairing that helps your body make the most of what you're eating, and it's built right into the recipe. Fluffy white quinoa stands in for the traditional bulgur, giving you a complete protein base that soaks up all that lemony dressing beautifully. Two full cups of flat-leaf parsley and fresh mint keep things vibrant and cooling, while diced tomatoes, Persian cucumbers, and scallion greens add crunch and color in every bite. A scatter of pomegranate seeds over the top before serving is optional, but it adds a jewel-like pop that makes this dish genuinely stunning on the table. It serves four and comes together with minimal fuss — the kind of recipe you'll find yourself making on repeat all season long.
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Learn more →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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