Anti Inflammatory Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is the kind of dish that makes eating well feel genuinely exciting. Two generous bunches of flat-leaf parsley anchor the bowl alongside fresh mint, juicy tomatoes, crisp English cucumber, and scallion greens — a lineup that reads like a checklist of some of the most celebrated anti-inflammatory ingredients around. Quinoa steps in as the base, bringing complete protein and a subtly nutty flavor that soaks up the lemon-and-olive-oil dressing beautifully. Extra-virgin olive oil and fresh lemon juice do the heavy lifting on flavor here, and both are well-regarded for their role in a diet focused on reducing inflammation. The technique is simple but intentional — letting the quinoa cool completely before tossing everything together keeps the herbs vibrant and the vegetables crisp rather than wilted. A final taste-and-adjust moment means you can dial up the brightness with a little extra lemon right before serving. It works as a light lunch, a side at a summer gathering, or a make-ahead option that only gets better as the flavors settle.
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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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