Lupin Free Turmeric-Ginger Quinoa Tabbouleh

Total time45 min

Prep time20 min

Cook time15 min

4.9

(22)

Lupin Free Turmeric-Ginger Quinoa Tabbouleh

This vibrant grain salad takes the spirit 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, herby bowl packed with flat-leaf parsley, mint, juicy tomatoes, crisp cucumber, and fluffy quinoa — every bite layered with citrusy, earthy warmth. Lupin flour and lupin-based ingredients have quietly crept into a surprising number of packaged grain blends and salad kits, so making this entirely from scratch with whole, recognizable ingredients keeps things clean and worry-free. The dressing is whisked together from olive oil, fresh lemon juice, and both fresh and ground turmeric, which gives it that gorgeous deep yellow color and a flavor that's anything but ordinary. Quinoa cooks up light and tender in about fifteen minutes, and once it's cooled and tossed with the herbs and vegetables, the whole salad comes together quickly. A handful of pomegranate seeds scattered over the top just before serving adds a jewel-like pop of sweetness that makes this as beautiful as it is delicious. It works equally well as a make-ahead lunch or a showstopping side at the dinner table.

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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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