Xanthan Gum Free Turmeric-Ginger Quinoa Tabbouleh
This vibrant grain salad is a fresh twist on a classic herb-forward dish, swapping traditional bulgur for fluffy quinoa and leaning hard into bold, anti-inflammatory flavor. The dressing is the real star ā fresh turmeric root and ginger are grated right in alongside ground turmeric, lemon juice, and good olive oil, creating a bright golden sauce that coats every bite. Heaps of flat-leaf parsley, fresh mint, juicy tomatoes, crisp Persian cucumbers, and scallion greens round out the salad with color and crunch. Every single ingredient here is naturally free of gums and thickeners ā no store-bought dressings, no packaged shortcuts, just whole foods doing all the work. That matters more than it might seem, since xanthan gum quietly shows up in bottled dressings and pre-seasoned grain packets all the time. The technique is simple: cook the quinoa, let it cool, whisk the dressing, toss everything together. A scatter of pomegranate seeds at the end adds a jewel-like pop of sweetness that makes the whole bowl feel genuinely special.
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Learn more āIngredients
4 servings
For the quinoa
- 1 cup white quinoa
- 1 Ā¾ cups water
- Ā¼ tsp salt
For the dressing
- Ā¼ cup extra virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 Ā½ lemons)
- 1 tsp fresh turmeric, peeled and finely grated
- 1 tsp fresh ginger, peeled and finely grated
- Ā½ tsp ground turmeric
- Ā¼ tsp black pepper, freshly ground
- Ā¼ tsp salt
For the salad
- 2 cups flat-leaf parsley, finely chopped (about 1 large bunch)
- Ā½ 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
- Ā¼ 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 13ā15 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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