Tree Nut Free Turmeric-Ginger Quinoa Tabbouleh

Total time45 min

Prep time20 min

Cook time15 min

4.9

(22)

Tree Nut Free Turmeric-Ginger Quinoa Tabbouleh

This vibrant grain salad takes the herby, bright spirit of classic tabbouleh and gives it a bold, golden upgrade. Fresh and ground turmeric combine with grated ginger and a generous squeeze of lemon to create a dressing that's punchy, warming, and deeply aromatic — nothing like the bottled stuff. Fluffy quinoa stands in for bulgur, making it a naturally gluten-free base that soaks up every drop of that sunshine-yellow dressing. Heaps of flat-leaf parsley and fresh mint keep things verdant and lively, while diced tomatoes, Persian cucumbers, and scallion greens add crunch and freshness in every bite. A scatter of pomegranate seeds at the end is optional, but the jewel-like pop of color and sweetness is hard to resist. Every ingredient here is straightforward and whole, so there's no need to scrutinize labels for hidden tree nut oils or shared-facility warnings — just clean, real food. It works beautifully as a make-ahead side or a light lunch on its own, and the flavors only get better as it sits.

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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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