Artificial Food Coloring Free Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is the kind of dish that makes you feel good from the first bite — fresh, vibrant, and packed with real ingredients you can actually see and name. Every component here is completely whole and unprocessed: fluffy quinoa, handfuls of flat-leaf parsley and mint, crisp cucumber, juicy tomato, and a simple lemon-olive oil dressing that ties it all together. There are no packaged seasonings, no dyed garnishes, and no mystery additives — just clean produce and pantry staples, which makes it a genuinely easy win for anyone avoiding synthetic dyes. The quinoa brings a satisfying heartiness that sets this apart from traditional bulgur versions, and its subtle nuttiness plays beautifully against all that fresh greenery. A squeeze of extra lemon at the table keeps everything tasting lively and bright. It works as a light lunch on its own, a side dish at a cookout, or a make-ahead option that holds up well in the fridge for a short rest while the flavors deepen.
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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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