Citric Acid Free Vegan Fresh Quinoa Tabouli
This grain-based twist on a classic Middle Eastern salad swaps traditional bulgur for fluffy quinoa, making it naturally gluten-free and packed with plant-based protein. The result is a bright, herb-forward dish loaded with fresh parsley, cool cucumber, juicy tomato, and fragrant mint — every bite feels clean and vibrant. For anyone managing a sensitivity to citric acid, the good news is that this recipe leans on whole, unprocessed ingredients with no packaged seasonings, preservatives, or mystery additives to worry about. The lemon juice here is fresh-squeezed, so you stay in full control of exactly what goes into the bowl — no synthetic citric acid hiding in a spice blend or bottled dressing. Letting the quinoa cool completely before tossing everything together is the small but important step that keeps the herbs bright green and the vegetables crisp rather than wilted. A generous drizzle of extra-virgin olive oil ties it all together with a subtle richness that balances the freshness of the mint and scallions. It works beautifully as a light lunch on its own or as a side dish alongside grilled vegetables or warm flatbread.
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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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