Seed Oil 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 woven right into the dressing. The result is bright, herby, and deeply satisfying ā parsley and mint do the heavy lifting while juicy tomatoes, crisp cucumber, and scallion greens keep every bite lively. The dressing is built entirely on extra virgin olive oil and fresh lemon juice, which means you get rich, clean flavor without any of the refined or industrial oils that sneak into so many store-bought dressings and prepared salads. Both fresh and ground turmeric go into the mix, giving the dressing an almost luminous yellow color and a warm, earthy depth that pairs beautifully with the brightness of the lemon. Quinoa stands in for bulgur, making the base naturally light and protein-rich while soaking up all that golden dressing as it cools. A handful of pomegranate seeds scattered over the top at the end adds a jewel-like pop of sweetness that makes the whole bowl look as good as it tastes. It's the kind of dish that works just as well as a weeknight side as it does the centerpiece of a spread.
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Learn more āIngredients
4 servings
For the quinoa
- 1 cup white quinoa
- 1 Ā¾ cups water
- Ā¼ tsp salt
For the dressing
- Ā¼ cup extra virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 Ā½ lemons)
- 1 tsp fresh turmeric, peeled and finely grated
- 1 tsp fresh ginger, peeled and finely grated
- Ā½ tsp ground turmeric
- Ā¼ tsp black pepper, freshly ground
- Ā¼ tsp salt
For the salad
- 2 cups flat-leaf parsley, finely chopped (about 1 large bunch)
- Ā½ 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
- Ā¼ 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 13ā15 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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