Celery Free Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is the kind of dish that looks impressive on the table but comes together with nothing more than a knife, a saucepan, and a handful of fresh ingredients. Traditional tabouli leans heavily on bulgur wheat, but quinoa steps in beautifully here — it's light, slightly nutty, and soaks up the lemon-olive oil dressing in the best possible way. Mountains of flat-leaf parsley and fresh mint do the heavy lifting on flavor, while juicy diced tomatoes and crisp English cucumber keep every bite refreshing. The scallion greens add a gentle oniony note without overpowering the herbs, and that squeeze of fresh lemon at the end ties everything together with a clean, bright finish. For anyone navigating celery allergies or sensitivities, this recipe is naturally free of the ingredient — no swaps needed, no hidden stalks lurking in the base. It works equally well as a light lunch on its own or as a vibrant side alongside grilled vegetables or warm pita. Make it just before serving for maximum freshness, or let it chill briefly so the flavors have a chance to really settle in.
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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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