Sesame 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, ginger, and a zippy lemon-olive oil dressing that coats every bite. The base is fluffy quinoa instead of bulgur, which means it's naturally free from wheat and — crucially — completely free from sesame in any form, no tahini or hidden sesame oil anywhere in sight. That's a bigger deal than it sounds, because Middle Eastern-inspired salads often sneak in tahini-based dressings that make them off-limits for anyone avoiding sesame. Here, the dressing gets all its richness from good extra virgin olive oil and a double hit of turmeric — both fresh grated and ground — for a color and depth that's genuinely stunning. Heaps of flat-leaf parsley, fresh mint, juicy tomatoes, crisp Persian cucumbers, and sliced scallion greens keep things bright and herbaceous in the best possible way. A handful of pomegranate seeds scattered over the top right before serving adds a little jewel-like pop of sweetness that takes the whole bowl over the edge. It's the kind of salad that looks impressive enough for a dinner party but comes together with nothing more than a saucepan, a whisk, and a good knife.
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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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