Pescatarian Turmeric-Ginger Quinoa Tabbouleh
This vibrant grain salad is a fresh spin on a classic Middle Eastern staple, swapping traditional bulgur for fluffy quinoa and layering in bold, warming notes from both fresh and ground turmeric alongside bright grated ginger. The result is a bowl that's herbaceous, citrusy, and just a little earthy — the kind of thing that disappears fast at a dinner table. Heaps of flat-leaf parsley and fresh mint keep it tasting lively, while diced tomatoes, Persian cucumbers, and scallion greens add satisfying crunch in every bite. The golden turmeric-lemon dressing ties everything together beautifully and doubles as a visual showstopper before you even toss it. Because every ingredient here is naturally plant-based or whole-food, this fits seamlessly into a pescatarian lifestyle without any substitutions or workarounds required. A scatter of pomegranate seeds over the top before serving adds a jewel-like pop of sweetness that makes the whole dish feel genuinely special. It works equally well as a light standalone lunch or as a side alongside grilled fish or shrimp.
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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.
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