Coconut 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 flavor from two generous bunches of flat-leaf parsley, fragrant mint, juicy tomatoes, and crisp cucumber. Quinoa steps in for the traditional bulgur, making it a naturally gluten-free twist that still delivers that satisfying, slightly chewy bite. The whole thing comes together with just a squeeze of fresh lemon and a drizzle of good olive oil, which means every ingredient on the list is clean, plant-based, and completely free of hidden dairy, animal products, or tropical oils that can sneak into store-bought versions. Letting the quinoa cool fully before tossing is the key move here — it keeps the herbs vibrant and prevents the vegetables from going soggy. A short rest in the fridge lets the lemon and olive oil work their way into every grain, so the flavors deepen beautifully without any extra effort. It works as a standalone lunch, a side dish for a crowd, or a meal-prep staple that holds up well through the week.
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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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