Emulsifier Free Turmeric-Ginger Quinoa Tabbouleh
This vibrant grain salad takes the herby, bright spirit of classic tabbouleh and gives it a bold, golden twist with fresh turmeric and ginger. The dressing comes together with just a whisk ā olive oil, lemon juice, and those two freshly grated roots ā so there's no need for any store-bought emulsified dressings that often sneak in additives you'd rather avoid. Every ingredient here is exactly what it says it is: whole grains, fresh herbs, real vegetables, and a squeeze of citrus. The result is a salad that's deeply fragrant and layered, with the earthiness of quinoa, the brightness of flat-leaf parsley and mint, and the cool crunch of Persian cucumber and tomato in every bite. Cooling the quinoa before tossing keeps the herbs from wilting and the texture perfectly light rather than heavy or gummy. A handful of pomegranate seeds scattered over the top right before serving adds a jewel-like pop of sweetness that makes the whole bowl look as good as it tastes. It's the kind of dish that works as a satisfying lunch on its own or as a showstopping side at any table.
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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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