Chicken Free Turmeric-Ginger Quinoa Tabbouleh

Total time45 min

Prep time20 min

Cook time15 min

4.9

(22)

Chicken 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 — parsley and mint in generous quantities, crisp cucumber and juicy tomato, all tossed with fluffy quinoa that soaks up every drop of that lemon-turmeric vinaigrette. Because the entire dish is built from whole grains, fresh vegetables, and pantry staples, there's no need to scrutinize labels for hidden poultry-based broths or additives that can sneak into grain salads and prepared dressings. Both fresh and ground turmeric work together here to give the dressing an almost electric yellow hue and a warmth that pairs beautifully with the brightness of the lemon. A scatter of pomegranate seeds over the top before serving adds a jewel-like pop of color and a little burst of sweetness that makes the whole bowl feel special. It holds up well in the fridge for a short rest, which actually helps the flavors settle and deepen — making it a smart choice for meal prep or a make-ahead lunch.

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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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