Eggless Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is the kind of dish that makes you want to eat more vegetables without even trying. Heaps of fresh flat-leaf parsley and mint are the real stars here, backed up by juicy tomatoes, crisp cucumber, and a zippy lemon-olive oil dressing that ties everything together beautifully. Quinoa steps in as the base, bringing a satisfying, slightly nutty bite and a boost of plant-based protein that makes this feel like a complete dish rather than just a side. Every single ingredient is naturally free from eggs and animal products, so there's no need to swap anything out or second-guess a label. The key to getting the texture just right is letting the quinoa cool fully before tossing — it keeps the herbs vibrant and prevents the salad from turning soggy. A quick taste and adjust at the end means you can dial up the lemon or salt to exactly where you want it. It's fresh, clean, and genuinely craveable straight from the bowl.
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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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