Rye Free Turmeric-Ginger Quinoa Tabbouleh

Total time45 min

Prep time20 min

Cook time15 min

Rye Free Turmeric-Ginger Quinoa Tabbouleh

This vibrant grain salad takes the spirit of classic tabbouleh and builds it around fluffy quinoa, making it a naturally rye-free dish without any substitutions or workarounds needed. The base is simple — just rinsed quinoa simmered until the little tails unfurl — but the real magic happens in the dressing, where fresh and ground turmeric combine with grated ginger and bright lemon juice to create something deeply golden and aromatic. Handfuls of flat-leaf parsley and fresh mint keep things herbaceous and lively, while diced tomatoes, Persian cucumbers, and scallion greens add crunch and color in every bite. It's the kind of salad that looks stunning on a table and tastes even better than it looks. A scatter of pomegranate seeds over the top right before serving adds a jewel-like pop of sweetness that takes the whole bowl to another level. This one works just as well as a make-ahead lunch as it does alongside grilled proteins at dinner — just hold off on dressing it too far in advance so the herbs stay bright and fresh.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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