Carrageenan 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. Two generous bunches of flat-leaf parsley get finely chopped alongside fresh mint, creating a verdant, fragrant base that feels genuinely alive on the plate. Fluffy quinoa stands in for the traditional bulgur, bringing a satisfying bite and a subtle nuttiness that pairs beautifully with juicy tomatoes, crisp English cucumber, and the clean sharpness of scallion greens. A generous squeeze of fresh lemon juice and a drizzle of extra-virgin olive oil tie everything together in the most effortless way. Every single ingredient here is whole and unprocessed, so there's no need to scrutinize labels for hidden additives or thickeners that can sneak into packaged or prepared foods. The method is straightforward — cook the quinoa, let it cool, chop your vegetables, toss, and dress — making this an approachable recipe for any skill level. It's equally good served right away or after a short rest in the fridge, when the flavors deepen and meld into something even more satisfying.
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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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