Eggless Turmeric-Ginger Quinoa Tabbouleh

Total time45 min

Prep time20 min

Cook time15 min

4.9

(22)

Eggless Turmeric-Ginger Quinoa Tabbouleh

This vibrant grain salad takes the herby, bright spirit of classic tabbouleh and gives it a bold, golden upgrade. Fresh and ground turmeric combine with grated ginger and lemon juice in a dressing that's punchy, anti-inflammatory, and genuinely beautiful — that deep yellow hue coats every grain and vegetable in the bowl. Fluffy quinoa stands in for bulgur, making it naturally gluten-free as a bonus, and the base is built entirely from whole, plant-based ingredients with no eggs anywhere in the picture. Heaps of flat-leaf parsley and fresh mint keep things tasting clean and lively, while diced tomatoes, Persian cucumbers, and scallion greens add crunch and freshness in every bite. The technique is straightforward — cook the quinoa, whisk the dressing, chop the vegetables, toss — and the result looks far more impressive than the effort involved. A handful of pomegranate seeds scattered over the top right before serving adds a jewel-like pop of color and a little burst of sweetness that ties the whole dish together. It works beautifully as a make-ahead lunch, a potluck centerpiece, or a side that quietly steals the show.

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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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