Almond Free Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is the kind of dish that looks stunning on a table and tastes even better than it looks. Heaps of fresh flat-leaf parsley and mint do the heavy lifting here, bringing bold, grassy flavor that pairs beautifully with juicy tomato, cool cucumber, and a zippy lemon-olive oil dressing. Quinoa steps in as the grain base, soaking up all those bright flavors while adding a satisfying, slightly nutty bite that makes this feel genuinely filling rather than just a side dish. The whole thing is built entirely from whole, plant-based ingredients — no dairy, no animal products, and absolutely nothing that could introduce hidden tree nuts into the mix. Cooking the quinoa low and slow until those little germ rings appear is the key to getting the right fluffy, separate texture that holds up against all the fresh vegetables. A short rest in the fridge before serving lets the lemon and olive oil work their way into every corner of the bowl, so the flavors come together in a way that tastes like you spent far more effort than you actually did. It's the kind of recipe you'll find yourself making on repeat all spring and summer long.
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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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