Beef Free Turmeric-Ginger Quinoa Tabbouleh

Total time45 min

Prep time20 min

Cook time15 min

4.9

(22)

Beef Free Turmeric-Ginger Quinoa Tabbouleh

This vibrant grain salad takes the herby soul of classic tabbouleh and gives it a bold, golden upgrade with fresh turmeric and ginger in every bite. The base is fluffy quinoa instead of bulgur, which means it's naturally hearty and satisfying without any meat in sight — no substitutions or workarounds needed. A bright lemon-olive oil dressing packed with both fresh and ground turmeric gives the whole bowl that gorgeous yellow hue and a warm, earthy depth that pairs beautifully with the cool crunch of Persian cucumbers and the sweetness of ripe tomatoes. Handfuls of flat-leaf parsley and fresh mint keep things lively and aromatic, just like a great tabbouleh should be. The optional pomegranate seeds scattered over the top add little bursts of tartness and color that make this dish genuinely stunning on the table. It comes together with simple, clean ingredients and no complicated techniques — just good knife work and a solid whisk. Whether you're serving it as a main or a side, this is the kind of salad that disappears fast.

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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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