Citric Acid Free Turmeric-Ginger Quinoa Tabbouleh

Total time45 min

Prep time20 min

Cook time15 min

4.9

(22)

Citric Acid Free Turmeric-Ginger Quinoa Tabbouleh

Tabbouleh gets a vibrant, grain-forward makeover here, swapping the traditional bulgur for fluffy quinoa and leaning into a golden dressing built around fresh and ground turmeric, grated ginger, and bright lemon juice. The result is a salad that's earthy, herby, and genuinely exciting — heaped with flat-leaf parsley, fresh mint, juicy tomatoes, crisp Persian cucumbers, and tender scallion greens. For anyone navigating a citric acid sensitivity, the challenge with store-bought dressings and packaged grain salads is that citric acid hides almost everywhere as a preservative — making a from-scratch approach like this one the safest and most satisfying route. Every element here is whole and unprocessed, so you know exactly what's going into the bowl. The turmeric-ginger dressing is whisked together in minutes and coats everything in a warm, peppery brightness that makes the fresh herbs really sing. A handful of pomegranate seeds scattered over the top right before serving adds a jewel-like pop of sweetness that takes the whole thing over the edge. This is the kind of dish that looks impressive at a dinner table but comes together with nothing more than a saucepan, a whisk, and good ingredients.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!