Emulsifier Free Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is the kind of dish that looks impressive on the table but comes together with nothing more than a knife, a saucepan, and genuinely good ingredients. Fluffy quinoa stands in for the traditional bulgur, making it a naturally gluten-free twist that still delivers that satisfying, slightly chewy base. What makes this recipe so clean is that every single component is whole and unprocessed — fresh parsley, mint, cucumber, tomato, scallion greens, lemon juice, and extra-virgin olive oil. There are no bottled dressings, no store-bought shortcuts, and absolutely nothing that could sneak in an unwanted additive or emulsifier. The lemon and olive oil come together into a simple, naturally cohesive coating that clings to every grain and vegetable without needing any kind of stabilizer to hold it together. Letting it rest for a few minutes before serving allows the herbs and citrus to bloom into something that tastes far more complex than the ingredient list suggests. It's the kind of salad you'll want to keep in your fridge all 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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