Cinnamon Free Turmeric-Ginger Quinoa Tabbouleh

Total time45 min

Prep time20 min

Cook time15 min

4.9

(22)

Cinnamon Free Turmeric-Ginger Quinoa Tabbouleh

This vibrant grain salad takes the spirit of classic tabbouleh and gives it a bold, golden twist with fresh and ground turmeric, bright ginger, and a zippy lemon-olive oil dressing. The herbs are the real star here — a full bunch of flat-leaf parsley plus fresh mint gets tossed with juicy tomatoes, crisp Persian cucumbers, and tender quinoa for a bowl that's as beautiful as it is satisfying. Every ingredient in this recipe is naturally free of cinnamon, so there's no need to scrutinize spice blends or worry about warm baking spices sneaking into your meal. The dressing gets its warmth entirely from turmeric and ginger, which deliver depth and a gorgeous color without any of the sweet-spice notes that can make certain dishes off-limits. Cooling the quinoa before tossing everything together is a small but important step — it keeps the herbs fresh and the cucumbers crisp rather than wilted. A handful of pomegranate seeds scattered over the top at the end adds a jewel-like pop of color and a little burst of tartness that takes the whole dish over the top. It's the kind of salad that works as a light lunch, a crowd-pleasing side, or a make-ahead dish that holds up beautifully in the fridge for a short rest.

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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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