Gelatin 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. Fluffy quinoa stands in for the traditional bulgur, bringing a satisfying, slightly nutty bite that soaks up the lemon and olive oil dressing beautifully. Two generous bunches of flat-leaf parsley and a handful of fresh mint give it that signature bold, grassy flavor, while juicy tomatoes, crisp cucumber, and sliced scallion greens keep every forkful fresh and lively. Every single ingredient here is whole and plant-based, so there's nothing hidden to worry about — no animal-derived additives, no gelatin lurking in a dressing packet, just clean produce and pantry staples. The technique is straightforward: cook the quinoa, let it cool completely so it stays light and separate, then toss everything together with a generous squeeze of fresh lemon. It's the kind of salad that actually gets better as it sits for a few minutes, letting the herbs and citrus settle into the grain. Serve it as a main, a side, or scoop it up with whatever you have on hand — it's endlessly versatile and genuinely hard to stop eating.
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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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