Lactose Free Turmeric-Ginger Quinoa Tabbouleh

Total time45 min

Prep time20 min

Cook time15 min

4.9

(22)

Lactose Free Turmeric-Ginger Quinoa Tabbouleh

This vibrant grain salad takes the spirit of classic tabbouleh and gives it a bold, anti-inflammatory twist with fresh turmeric and ginger doing the heavy lifting in the dressing. The result is a bright, herby bowl that's as beautiful as it is satisfying — that golden dressing clings to every grain and vegetable in the best possible way. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing required; it just works as written. Fluffy quinoa stands in for the traditional bulgur, making it a heartier base that soaks up the lemon-olive oil dressing without turning soggy. Fresh parsley and mint keep things lively, while diced tomatoes, Persian cucumbers, and scallion greens add crunch and color in every bite. A handful of pomegranate seeds scattered over the top right before serving adds a jewel-like pop of sweetness that takes the whole dish over the edge. It's the kind of salad that disappears fast at a dinner table — and tastes even better if you let it rest in the fridge for a few minutes before serving.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!