High Fructose Corn Syrup Free Turmeric-Ginger Quinoa Tabbouleh

Total time45 min

Prep time20 min

Cook time15 min

4.9

(22)

High Fructose Corn Syrup Free Turmeric-Ginger Quinoa Tabbouleh

This vibrant grain salad takes the classic herb-forward spirit of tabbouleh and gives it a bold, golden upgrade with fresh turmeric and ginger doing the heavy lifting in the dressing. Every ingredient here is whole and unprocessed — quinoa, lemon juice, olive oil, garden herbs, tomatoes, cucumbers — so there's zero chance of sneaky sweeteners hiding in the mix. That's the quiet beauty of building a dressing from scratch: fresh lemon, grated rhizomes, and good olive oil need nothing added to taste incredible. The dressing turns a vivid, almost jewel-like yellow that coats every grain and herb beautifully, making this as stunning to look at as it is to eat. Flat-leaf parsley and fresh mint bring that classic tabbouleh brightness, while the scallion greens keep things light and just a little sharp. A scatter of pomegranate seeds at the end adds a pop of color and a gentle tartness that plays perfectly against the warm spice of the turmeric and ginger. It's the kind of salad that works as a side, a light lunch, or a make-ahead dish you'll be sneaking forkfuls of straight from the fridge.

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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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