Rice Free Turmeric-Ginger Quinoa Tabbouleh

Total time45 min

Prep time20 min

Cook time15 min

4.9

(22)

Rice Free Turmeric-Ginger Quinoa Tabbouleh

Tabbouleh is one of those dishes that feels instantly refreshing, and this version swaps the traditional bulgur for fluffy quinoa without losing any of the bright, herby soul of the original. Quinoa is a natural fit here — it cooks up light and tender, soaks in the lemony dressing beautifully, and keeps every bite grain-forward without a trace of rice. The dressing is where things get really exciting: fresh turmeric and ginger are grated right in alongside ground turmeric, giving the whole bowl a vivid golden hue and a warm, slightly spicy depth that you just don't find in a classic tabbouleh. Heaps of flat-leaf parsley and fresh mint keep it verdant and aromatic, while diced tomatoes, Persian cucumbers, and scallion greens add crunch and juiciness in every forkful. A handful of pomegranate seeds scattered over the top before serving brings a jewel-bright pop of sweetness that makes the whole thing look as good as it tastes. It comes together easily and can be prepped ahead, making it a reliable go-to for lunches, potlucks, or a vibrant side at dinner.

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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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