Chestnut Free Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is the kind of dish that makes you want to eat more vegetables without even trying. Fluffy quinoa stands in for the traditional bulgur, soaking up a punchy dressing of fresh lemon juice and extra-virgin olive oil while staying completely plant-based. Two generous bunches of flat-leaf parsley, fresh mint, juicy tomatoes, crisp cucumber, and sliced scallion greens come together in a bowl that tastes as vibrant as it looks. Every single ingredient here is whole and straightforward, so there's no need to scan labels or worry about hidden additives sneaking into your meal. The technique is simple — cook the quinoa, let it cool, chop everything while you wait, then toss it all together — making this approachable for any skill level on any weeknight. It's equally at home as a light lunch on its own or as a refreshing side alongside grilled vegetables or warm pita. A squeeze of extra lemon right before serving takes the whole thing over the top.
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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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