Dairy 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 bring that signature freshness, while juicy tomatoes, crisp cucumber, and scallion greens keep every bite lively. Because the dressing is built entirely from olive oil, lemon juice, and spices, there's no dairy anywhere in sight, and nothing to swap or substitute. The quinoa base makes it more substantial than traditional versions, with a nutty texture that soaks up that sunshine-yellow dressing beautifully. Grating both fresh turmeric and fresh ginger into the dressing rather than relying solely on dried spices gives it a warmth and complexity that's genuinely hard to stop eating. A handful of pomegranate seeds scattered on top right before serving adds a jewel-like pop of sweetness that takes the whole bowl somewhere special. It's the kind of salad that works as a side, a light lunch, or something you make ahead and find yourself sneaking from the fridge.
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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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