Chestnut 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 ā parsley and mint do the heavy lifting alongside crisp cucumber, juicy tomatoes, and tender quinoa that soaks up every drop of that lemony, spiced vinaigrette. Both fresh and ground turmeric go into the dressing, which turns a stunning yellow and coats everything evenly once tossed. Quinoa stands in for the traditional bulgur, making this a naturally wholesome base that's free from any of the tree-nut family concerns that can sneak into packaged grain blends or store-bought salads. Every ingredient here is straightforward and easy to source, so there's no guesswork about what's actually in your bowl. A scatter of pomegranate seeds over the top adds a jewel-like pop of sweetness that makes the whole dish look as good as it tastes. 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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