Turkey Free Turmeric-Ginger Quinoa Tabbouleh

Total time45 min

Prep time20 min

Cook time15 min

4.9

(22)

Turkey Free Turmeric-Ginger Quinoa Tabbouleh

This vibrant grain salad takes everything you love about classic tabbouleh and gives it a bold, golden upgrade. Fresh turmeric and ginger are grated right into the dressing alongside bright lemon juice and good olive oil, creating a vinaigrette that's punchy, warming, and deeply aromatic. Fluffy quinoa stands in for the traditional bulgur, making it a naturally hearty base that soaks up every drop of that sunshine-yellow dressing. Heaps of flat-leaf parsley and fresh mint keep the dish herbaceous and lively, while diced tomatoes, Persian cucumbers, and sliced scallion greens add crunch and freshness in every bite. A scatter of pomegranate seeds at the end is optional, but the little bursts of tart sweetness are absolutely worth it. This is the kind of salad that works just as well as a standalone lunch as it does alongside grilled fish or roasted vegetables — and since every ingredient is straightforward and plant-based, there's no need to scrutinize labels or worry about hidden poultry-derived additives. Make it ahead if you like; just hold off on the pomegranate seeds until you're ready to serve.

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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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