Dairy Free Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is the kind of dish that looks stunning on a table and disappears fast. Fluffy quinoa stands in for the traditional bulgur, making it naturally gluten-free as a bonus, while still delivering that satisfying, slightly nutty bite that holds up beautifully against all the fresh vegetables. Two generous bunches of flat-leaf parsley and a handful of fresh mint do the heavy lifting here, giving every forkful a clean, grassy flavor that feels genuinely refreshing. Juicy seeded tomatoes, crisp English cucumber, and sliced scallion greens add color and crunch, while fresh lemon juice and good extra-virgin olive oil tie everything together in a dressing that's simple but exactly right. Every single ingredient in this recipe is completely plant-based, so there's no need to swap anything out or second-guess a label — it's naturally free of dairy from start to finish. The technique of spreading the cooked quinoa out to cool before adding the herbs and vegetables is a small but important step that keeps the salad light and prevents any wilting. Make it for a weeknight dinner, a potluck, or meal prep — it holds its own straight from the fridge with an extra squeeze of lemon.
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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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