Ginger 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 takes the place of traditional bulgur, soaking up a simple dressing of fresh lemon juice and extra-virgin olive oil while staying light and satisfying. Two generous bunches of flat-leaf parsley and a handful of fresh mint give every bite an almost electric freshness, balanced by juicy tomatoes, crisp cucumber, and the mild bite of scallion greens. The whole thing comes together with pantry staples and zero specialty ingredients — no spice blends, no marinades, nothing that might sneak in unwanted flavors or cause concern for those avoiding certain aromatics. Because the seasoning relies entirely on lemon, olive oil, salt, and black pepper, you have complete control over exactly what goes into the bowl. It's naturally plant-based and genuinely crowd-pleasing, whether you serve it as a main or alongside something off the grill. A short rest in the fridge lets the flavors deepen even further, making it a smart make-ahead option for lunches or gatherings.
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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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