Coconut 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 ā parsley and mint pile in generously alongside juicy tomatoes, crisp Persian cucumbers, and tender quinoa that soaks up every drop of that lemony, spiced vinaigrette. Every single ingredient here is straightforwardly plant-based and free from coconut in any form, so there's no need to scrutinize labels or swap anything out. The dressing comes together with a simple whisk of olive oil, fresh lemon juice, and both fresh and ground turmeric, giving it that gorgeous yellow hue and a warmth that feels almost medicinal in the best way. Quinoa stands in for bulgur wheat, making this naturally gluten-free as a bonus and giving the salad a satisfying, protein-rich base. A handful of pomegranate seeds scattered over the top before serving adds a jewel-like pop of color and a little burst of sweetness that plays beautifully against the ginger heat. It's the kind of dish that looks impressive on a table but comes together with nothing more than a saucepan, a mixing bowl, and a sharp knife.
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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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