Macadamia Free Turmeric-Ginger Quinoa Tabbouleh

Total time45 min

Prep time20 min

Cook time15 min

4.9

(22)

Macadamia Free Turmeric-Ginger Quinoa Tabbouleh

This vibrant grain salad is a fresh twist on a classic Middle Eastern staple, swapping traditional bulgur for fluffy quinoa and layering in bold, warming flavors that make every bite feel alive. The dressing is the real star — a bright, golden blend of fresh and ground turmeric, grated ginger, lemon juice, and good olive oil that coats every herb and vegetable in something genuinely special. Heaps of flat-leaf parsley and fresh mint keep things verdant and fragrant, while diced tomatoes, Persian cucumbers, and scallion greens add crunch and a little sweetness. A scatter of pomegranate seeds over the top is optional, but the jewel-like pop of color and tartness is absolutely worth it. Every ingredient here is naturally free from tree nuts of any kind — no swaps needed, no label-checking required — so you can cook with total confidence. It works beautifully as a light lunch on its own or as a side alongside grilled proteins, and it holds up well in the fridge for a short rest if you want the flavors to deepen 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!