Cashew 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 doing the heavy lifting in the dressing. The result is bright, herby, and deeply satisfying ā parsley and mint layered with juicy tomatoes, cool cucumber, and tender quinoa, all tied together by a lemon-forward vinaigrette that's as beautiful as it is punchy. Every single ingredient here is straightforward and whole-food, so there's no need to squint at labels or worry about sneaky nut-based additives hiding in a store-bought dressing. The technique is simple: cook the quinoa, whisk the dressing, chop the vegetables, and toss ā no special equipment required. Using both fresh and ground turmeric gives the dressing an almost electric yellow color and a layered warmth that ground spice alone can't quite achieve. A scatter of pomegranate seeds at the end adds a jewel-like pop of sweetness that makes the whole bowl look like it belongs on a restaurant table. It's the kind of salad that works as a light lunch, a crowd-pleasing side, or meal-prep you'll actually look forward to eating.
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Learn more āIngredients
4 servings
For the quinoa
- 1 cup white quinoa
- 1 Ā¾ cups water
- Ā¼ tsp salt
For the dressing
- Ā¼ cup extra virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 Ā½ lemons)
- 1 tsp fresh turmeric, peeled and finely grated
- 1 tsp fresh ginger, peeled and finely grated
- Ā½ tsp ground turmeric
- Ā¼ tsp black pepper, freshly ground
- Ā¼ tsp salt
For the salad
- 2 cups flat-leaf parsley, finely chopped (about 1 large bunch)
- Ā½ 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
- Ā¼ 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 13ā15 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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