Yeast Free Turmeric-Ginger Quinoa Tabbouleh
This vibrant grain salad takes the spirit of classic tabbouleh and gives it a bold, anti-inflammatory twist with fresh turmeric and ginger doing the heavy lifting in the dressing. The result is a bright, golden-hued bowl packed with finely chopped parsley, mint, juicy tomatoes, crisp cucumber, and tender quinoa ā every bite is fresh, herby, and deeply satisfying. Because the entire dish is built from whole grains, fresh vegetables, citrus, and olive oil, there's nothing here that raises a flag for anyone avoiding yeast or fermented ingredients. Traditional tabbouleh can sometimes call for ingredients that sneak in unwanted additives, but this version keeps everything clean and straightforward from start to finish. The dressing ā a punchy blend of lemon juice, both fresh and ground turmeric, and grated ginger ā comes together in seconds and coats every grain and herb beautifully. A scatter of pomegranate seeds over the top adds a jewel-like pop of color and a little sweetness that makes the whole bowl feel special enough for a dinner party but easy enough for a weeknight. It's the kind of salad that tastes even better once the flavors have had a few minutes to meld, so don't rush it to the table.
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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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