Artificial Flavors Free Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is the kind of dish that makes you want to eat with your eyes first — layers of vivid green parsley and mint, jewel-red tomato, and cool cucumber all tumbled together with fluffy quinoa. Every single ingredient here is whole and recognizable, which means you can feel genuinely confident about what's going into your bowl without scanning a label for mystery additives or synthetic flavor enhancers. The dressing is nothing more than fresh lemon juice and extra-virgin olive oil, letting the herbs and vegetables do all the heavy lifting. Cooking the quinoa low and slow until those little germ rings appear gives it a light, nutty texture that soaks up the citrusy dressing beautifully. A short rest in the fridge before serving lets everything meld together into something that tastes far more complex than the simple prep would suggest. It works equally well as a standalone lunch, a side at a summer cookout, or a meal-prep staple that holds up well through the week.
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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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