Cinnamon Free Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is everything you want in a warm-weather dish — fresh, light, and packed with bold flavor from mountains of flat-leaf parsley, cool mint, juicy tomatoes, and crisp cucumber. Quinoa steps in as the base, bringing a satisfying nuttiness and a little extra protein that makes this feel like a proper meal rather than just a side. The dressing is beautifully simple: fresh lemon juice and good extra-virgin olive oil, letting the vegetables do the heavy lifting. For anyone navigating spice sensitivities, this recipe is a genuine find — every single ingredient is straightforward and easy to verify, with no blends or seasonings that could hide unwanted additions. Cooking the quinoa low and slow until those little germ rings appear is the key to getting the texture just right, fluffy and separate rather than mushy. A short rest in the fridge before serving lets everything come together into something that tastes like it took far more effort than it did. Serve it with extra lemon wedges on the side and watch it disappear fast.
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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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