Wheat Free Turmeric-Ginger Quinoa Tabbouleh

Total time45 min

Prep time20 min

Cook time15 min

4.9

(22)

Wheat Free Turmeric-Ginger Quinoa Tabbouleh

Traditional tabbouleh leans on bulgur wheat as its base, which puts it firmly off the table for anyone avoiding wheat — but swapping in quinoa solves that problem beautifully without sacrificing any of the satisfying, grain-forward texture that makes the dish so craveable. Quinoa brings a light, fluffy bite and a mild nuttiness that actually pairs wonderfully with the bright, herb-heavy salad piled on top. The real star of this version is the dressing: fresh turmeric and ginger are grated right in alongside ground turmeric, lemon juice, and olive oil, creating a bold, golden vinaigrette that's fragrant and a little zingy in the best possible way. Heaps of flat-leaf parsley and fresh mint keep things classically tabbouleh, while diced tomatoes, Persian cucumbers, and scallion greens add crunch and freshness in every forkful. A scatter of pomegranate seeds over the top is optional, but the little bursts of tartness and color make it feel genuinely special. This is the kind of salad that works as a light lunch, a vibrant side dish, or something you meal-prep on a Sunday and eat straight from the fridge all week.

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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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