Candida Diet Friendly Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is the kind of dish that feels both light and deeply satisfying at the same time. Heaps of flat-leaf parsley and fresh mint do the heavy lifting here, giving every bite a clean, vibrant punch that pairs beautifully with crisp cucumber, juicy tomato, and a lemony olive oil dressing. Quinoa steps in as the base, bringing a complete protein and a slightly nutty texture that holds up well against all those fresh vegetables. For anyone navigating a candida-conscious way of eating, this recipe is a natural fit — every ingredient is whole, unprocessed, and free from the sugars, vinegars, and refined grains that tend to cause concern. The dressing is simply fresh lemon juice and extra-virgin olive oil, so there's nothing hidden to second-guess. Letting the quinoa cool completely before tossing everything together keeps the herbs from wilting and the flavors crisp and distinct. It comes together with minimal fuss and tastes even better after a short rest in the fridge, making it a reliable go-to for meal prep or a fresh side at the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!