Celery Free Turmeric-Ginger Quinoa Tabbouleh

Total time45 min

Prep time20 min

Cook time15 min

4.9

(22)

Celery Free Turmeric-Ginger Quinoa Tabbouleh

This vibrant grain salad takes the spirit of classic tabbouleh and gives it a bold, golden upgrade with fresh and ground turmeric, grated ginger, and a zippy lemon-olive oil dressing that coats every ingredient beautifully. The base is fluffy white quinoa instead of bulgur, making it hearty enough to stand on its own while still feeling light and fresh. Heaps of flat-leaf parsley and mint keep things herbaceous and bright, while diced tomatoes, Persian cucumbers, and scallion greens add crunch and color in every bite. The dressing is where the magic really happens — double-hit turmeric and fresh ginger create a warmth that's earthy and a little spicy without overpowering the herbs. Pomegranate seeds scattered on top at the end add little bursts of sweetness that make the whole bowl feel like something you'd order at a really good restaurant. Every ingredient here is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — just cook, toss, and serve. It's the kind of salad that tastes even better after a short rest in the fridge, making it a smart choice for meal prep or a make-ahead side.

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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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