Peanut Free Turmeric-Ginger Quinoa Tabbouleh

Total time45 min

Prep time20 min

Cook time15 min

4.9

(22)

Peanut Free Turmeric-Ginger Quinoa Tabbouleh

This vibrant grain salad is a fresh spin on a classic Middle Eastern dish, swapping traditional bulgur for fluffy quinoa and layering in bold, anti-inflammatory flavor from both fresh and ground turmeric alongside bright grated ginger. The result is a golden-hued bowl packed with finely chopped parsley, mint, juicy tomatoes, crisp Persian cucumbers, and scallion greens — every bite herbaceous and alive. The lemon-olive oil dressing ties it all together with a citrusy punch that makes the whole thing feel light yet deeply satisfying. Every single ingredient here is naturally free from peanuts, and because you're building it from scratch, there's no guesswork about what's hiding in a store-bought dressing or pre-seasoned grain blend. The technique is straightforward — cook the quinoa, whisk the dressing, chop the vegetables, toss — and the payoff is a showstopper salad that works as a side or a full meal. A scatter of pomegranate seeds over the top adds a jewel-like pop of sweetness that takes the whole thing over the edge.

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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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