Legume Free Turmeric-Ginger Quinoa Tabbouleh
This vibrant grain salad takes everything you love about a classic tabbouleh and gives it a bold, golden upgrade. Fresh and ground turmeric combine with grated ginger in the dressing to create a bright, warming flavor that plays beautifully against the cool crunch of cucumber and the brightness of lemon. The herb-to-grain ratio is generous ā loads of flat-leaf parsley and fresh mint make every forkful feel alive rather than starchy or heavy. Traditional tabbouleh recipes can sometimes sneak in chickpeas or other pulses, but this one keeps things completely clean with quinoa as the base, so there's no need to scan the ingredient list twice. Scallion greens, juicy diced tomatoes, and an optional scatter of pomegranate seeds round out the textures and colors in a way that makes this as stunning on a table as it is satisfying to eat. The dressing comes together in minutes, and the whole salad can be prepped ahead and chilled briefly to let the flavors deepen. It works as a light lunch on its own or as a standout side alongside grilled proteins or roasted vegetables.
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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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