Fish Free 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. Two generous bunches of flat-leaf parsley form the backbone of the bowl, backed up by fresh mint, juicy tomatoes, crisp cucumber, and a zippy lemon-olive oil dressing that ties everything together beautifully. Quinoa steps in for the traditional bulgur, making it naturally gluten-free as well as completely plant-based — and the trick of spreading it out to cool before tossing ensures every grain stays light and fluffy rather than clumping. Because every single ingredient here is whole and plant-derived, there's zero guesswork about hidden seafood derivatives or fish-based additives that can sneak into store-bought grain salads and dressings. The result is clean, vibrant, and genuinely satisfying — not a compromise version of anything. It works beautifully as a standalone lunch, a side alongside grilled vegetables, or scooped up with warm pita. Make it just before serving for maximum freshness, or let it rest in the fridge for half an hour to let those lemon and herb flavors really bloom.
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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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