Beef Free Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is everything you want in a warm-weather dish — fresh, vibrant, and packed with flavor from two full bunches of flat-leaf parsley, a generous handful of mint, juicy tomatoes, and crisp English cucumber. Quinoa steps in as the base, bringing a satisfying, slightly nutty bite that soaks up the lemon-and-olive-oil dressing beautifully. The whole thing is built entirely from plants, so there's zero concern about animal-derived ingredients sneaking in anywhere. Getting the quinoa right is the key move here — letting it steam off the heat and then cool completely before tossing keeps the texture light and fluffy rather than dense or gummy. A good squeeze of fresh lemon juice ties every element together, and you can dial it up at the end to match your taste. It works as a standalone lunch, a side for grilled vegetables, or a make-ahead dish that only gets better as the flavors settle in the fridge.
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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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