Brazil Nut Free Turmeric-Ginger Quinoa Tabbouleh

Total time45 min

Prep time20 min

Cook time15 min

4.9

(22)

Brazil Nut Free Turmeric-Ginger Quinoa Tabbouleh

This vibrant grain salad takes the spirit of classic tabbouleh and gives it a bold, golden upgrade with fresh turmeric and ginger woven right into the dressing. The result is bright, herby, and deeply satisfying — parsley and mint do the heavy lifting alongside juicy tomatoes, crisp Persian cucumbers, and tender quinoa that soaks up every drop of that lemony, spiced vinaigrette. Both fresh-grated and ground turmeric go into the dressing, which turns a stunning shade of yellow and coats everything beautifully. Because every ingredient here is a whole, recognizable food — grains, vegetables, fresh herbs, olive oil — there's no need to scan labels or second-guess what's hiding in a packaged product. The optional pomegranate seeds scattered on top add little bursts of sweetness that play off the lemon and ginger in the most satisfying way. This one works just as well straight from the bowl as it does after a short rest in the fridge, making it a reliable choice for meal prep or a last-minute gathering dish.

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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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