Gut Friendly Turmeric-Ginger Quinoa Tabbouleh
This vibrant grain salad takes the spirit of classic tabbouleh and builds on it with a lineup of ingredients that genuinely support a happy digestive system. Quinoa stands in for bulgur wheat, making it naturally gluten-free and easier on sensitive stomachs while still delivering that satisfying, hearty base. The dressing is where things get really interesting ā fresh turmeric and ginger are both grated right into the olive oil and lemon mixture, so you're getting the real deal rather than a trace amount buried in a spice blend. Black pepper is included alongside the turmeric, which is a smart pairing that helps your body actually absorb what turmeric has to offer. Flat-leaf parsley, fresh mint, cucumber, tomatoes, and scallion greens round out the salad with fiber-rich, whole-food ingredients that feel light but genuinely filling. A handful of pomegranate seeds scattered on top adds a little burst of sweetness and color that makes the whole bowl look as good as it tastes. This is the kind of recipe you'll want to keep in rotation ā it's bright, fresh, and comes together without any complicated techniques or hard-to-find ingredients.
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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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