Honey Free Turmeric-Ginger Quinoa Tabbouleh

Total time45 min

Prep time20 min

Cook time15 min

4.9

(22)

Honey Free Turmeric-Ginger Quinoa Tabbouleh

This vibrant grain salad takes the herby freshness of classic tabbouleh and gives it a bold, golden upgrade with fresh turmeric and ginger woven right into the dressing. The result is a bright, zesty bowl packed with flat-leaf parsley, mint, juicy tomatoes, crisp cucumber, and fluffy quinoa — every bite delivering something a little different. Many store-bought dressings and bottled vinaigrettes sneak in sweeteners, so making this one from scratch with just olive oil, lemon juice, and spices keeps things completely clean and straightforward. Both fresh and ground turmeric go into the dressing, which gives it that gorgeous deep yellow color and a warmth that plays beautifully against the sharp hit of lemon. Quinoa stands in for the traditional bulgur, making this a naturally gluten-free base that still holds up well to all those finely chopped herbs and vegetables. A scatter of pomegranate seeds over the top before serving adds a jewel-like pop of color and a little tartness that ties the whole dish together. It's the kind of salad that looks impressive on a table but comes together with nothing more than a saucepan, a whisk, and a good sharp knife.

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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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