Hazelnut 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 full bunches of flat-leaf parsley and a generous handful of fresh mint give it that bold, garden-fresh flavor that makes tabouli so irresistible, while cool cucumber and juicy tomato keep every forkful light and refreshing. The whole thing comes together with pantry staples — nothing processed, nothing hidden, just clean whole ingredients you can see and trust. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nut-based ingredients, so you can serve it at a gathering without a second thought. It works equally well as a standalone lunch, a side for grilled vegetables, or scooped up with warm pita. A squeeze of extra lemon right before serving takes it completely over the top.
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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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