Cashew 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 anchor the bowl alongside fresh mint, juicy tomatoes, crisp cucumber, and tender quinoa — all brought together with a sharp hit of lemon juice and good olive oil. Every single ingredient here is whole and plant-based, so there's no need to scan labels or second-guess what's hiding in a store-bought version. The quinoa gets cooked low and slow until those little germ rings pop, then cooled completely before it meets the vegetables, which keeps the texture light and distinct rather than mushy. A quick toss with the dressing and you're done — though letting it rest in the fridge for half an hour really lets the lemon and herbs bloom into something special. It works beautifully as a side, a light lunch, or a make-ahead dish for gatherings where you want something fresh and crowd-pleasing without any fuss.
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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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