Pork Free Turmeric-Ginger Quinoa Tabbouleh

Total time45 min

Prep time20 min

Cook time15 min

4.9

(22)

Pork 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 running through every bite. The dressing alone — bright lemon juice, grassy olive oil, and that double hit of fresh and ground turmeric — is the kind of thing you'll want to drizzle on everything. Fluffy quinoa stands in for the traditional bulgur, making this a naturally hearty base that soaks up all that sunshine-colored dressing beautifully. Every ingredient here is straightforward and plant-based, so there's zero guesswork about what's in the bowl — no hidden animal products, no processed fillers, just clean, whole foods. The combination of flat-leaf parsley, fresh mint, juicy tomatoes, crisp Persian cucumbers, and scallion greens keeps things cool and refreshing against the warm spice of the dressing. A handful of pomegranate seeds scattered over the top right before serving adds a little jewel-like pop of sweetness that takes the whole dish somewhere special. It's the kind of salad that works as a light lunch, a crowd-pleasing side, or meal-prep gold straight from the fridge.

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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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