Vegetarian Turmeric-Ginger Quinoa Tabbouleh

Total time45 min

Prep time20 min

Cook time15 min

4.9

(22)

Vegetarian 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 — the kind of dish that looks stunning on a table and tastes even better than it looks. Fluffy quinoa stands in for the traditional bulgur, making it a naturally protein-rich base that holds up beautifully against the generous handfuls of flat-leaf parsley and fresh mint. The dressing is where the magic really happens: fresh-grated turmeric and ginger combine with ground turmeric, lemon juice, and good olive oil into something punchy, warming, and unmistakably alive. Crisp Persian cucumbers, juicy tomatoes, and sliced scallion greens round out the salad with texture and freshness in every bite. A scatter of pomegranate seeds at the end adds little bursts of sweetness that play perfectly against the citrus and spice. It works as a light lunch on its own or as a showstopping side alongside roasted vegetables or warm flatbread.

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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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