Low Sugar Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is everything a summer bowl should be — fresh, vibrant, and packed with texture from crisp cucumber, juicy tomato, and fluffy quinoa. Every single ingredient here is naturally free of added sugar, so there's no label-reading required and no sneaky sweeteners hiding in the dressing. The flavor comes entirely from real food: two generous bunches of flat-leaf parsley, fresh mint, a hit of lemon juice, and a drizzle of good olive oil. Quinoa stands in for the traditional bulgur, making this a protein-rich base that holds up beautifully without turning soggy. The technique of spreading the cooked quinoa to cool before tossing everything together is a small but important step — it keeps the herbs bright and the vegetables from wilting into a sad, watery mess. A final taste-and-adjust moment with salt and lemon means you're seasoning with intention, not relying on any processed shortcuts. It's the kind of dish that tastes even better after a short rest in the fridge, making it a smart make-ahead option for lunches or a crowd-pleasing side at the table.
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Learn more →Ingredients
4 servings
- ¾ cup quinoa, rinsed
- 1 ½ cups water
- ¼ tsp salt
- 2 cups flat-leaf parsley, finely chopped (about 2 large bunches)
- ½ cup fresh mint leaves, finely chopped
- 2 medium tomatoes, seeded and finely diced
- 1 medium english cucumber, finely diced
- 4 scallions (green tops only), thinly sliced
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 3 tbsp extra-virgin olive oil
- ¼ tsp ground black pepper
For serving
- salt, to taste
- lemon wedges (optional)
Instructions
- 1
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's germ rings are visible, about 12–14 minutes.
- 2
Remove the pan from the heat and let the quinoa steam, covered, for 5 minutes, then spread it in an even layer in a large mixing bowl and let it cool to room temperature, about 15–20 minutes.
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