Chicken Free Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is a refreshing twist on a classic Middle Eastern dish, swapping traditional bulgur for fluffy quinoa that soaks up every drop of lemon and olive oil. The base is built almost entirely on fresh produce — two generous bunches of flat-leaf parsley, fragrant mint, juicy tomatoes, crisp cucumber, and tender scallion greens all come together in one big, colorful bowl. Bright lemon juice and good extra-virgin olive oil are the only dressing you need, letting the quality of the vegetables do the heavy lifting. Since every single ingredient here is whole and plant-based, there's zero guesswork about hidden animal products or unwanted additions sneaking in from a store-bought version. The quinoa cooks up light and fluffy in about fifteen minutes, and once it cools, the whole dish comes together with nothing more than some careful chopping and a good toss. It's the kind of recipe that tastes even better after a short rest in the fridge, making it a smart make-ahead option for lunches, potlucks, or a simple weeknight side. Clean, vibrant, and genuinely satisfying — this one earns a permanent spot in the rotation.
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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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