BHA & BHT Free Turmeric-Ginger Quinoa Tabbouleh

Total time45 min

Prep time20 min

Cook time15 min

BHA & BHT Free Turmeric-Ginger Quinoa Tabbouleh

This vibrant grain salad is a fresh spin on a classic herb-forward dish, swapping bulgur for fluffy quinoa and leaning hard into bold, anti-inflammatory flavor. The dressing is the real star — fresh turmeric root and ginger are grated right into the olive oil and lemon juice, giving you a bright golden sauce that's made entirely from whole, recognizable ingredients with zero preservatives in sight. That matters because BHA and BHT tend to sneak into packaged dressings, flavored oils, and even some spice blends, so building everything from scratch here is genuinely the safest and most delicious move. Heaps of flat-leaf parsley, fresh mint, ripe tomatoes, and crisp Persian cucumbers keep every bite cooling and herby, while the scallion greens add a gentle bite without overpowering the other flavors. A handful of pomegranate seeds scattered over the top at the end adds a jewel-like pop of sweetness that makes the whole bowl look as good as it tastes. It works beautifully as a light lunch, a side dish for grilled proteins, or something to meal-prep and keep in the fridge for a day when you need something nourishing 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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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