BHA & BHT Free Vegan Fresh Quinoa Tabouli
This vibrant grain salad is a fresh, herb-forward dish that feels light yet satisfying, built on fluffy quinoa and an abundance of flat-leaf parsley, mint, tomatoes, cucumber, and scallion greens. Every ingredient here is whole and unprocessed, which means you can skip the label-reading anxiety that comes with packaged convenience foods loaded with synthetic preservatives. The dressing is nothing more than fresh lemon juice and extra-virgin olive oil, so there are no hidden additives to worry about — just clean, bright flavor. Cooking the quinoa low and slow until the germ rings appear, then letting it steam and cool completely, is the key to getting that perfect, non-mushy texture that holds up beautifully against all the chopped vegetables. A generous squeeze of lemon ties everything together and gives the salad that signature tangy lift. It works equally well as a make-ahead lunch or a crowd-pleasing side at dinner, and a short rest in the fridge only deepens the flavors.
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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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