High Fructose Corn Syrup Free Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is the kind of dish that makes you feel good from the first bite — fresh, clean, and genuinely satisfying. The base is fluffy quinoa cooked simply in salted water, which gives the whole bowl a hearty lift while keeping every ingredient completely whole and unprocessed. Two generous bunches of flat-leaf parsley, fresh mint, ripe tomatoes, crisp cucumber, and scallion greens come together in a combination that's as vibrant to look at as it is to eat. A squeeze of real lemon juice and a drizzle of extra-virgin olive oil are all the dressing you need — no bottled condiments, no sweetened sauces, nothing that sneaks in unwanted additives. That's exactly what makes this recipe such a reliable choice when you're avoiding processed sweeteners: every single ingredient is exactly what it says it is. It works beautifully as a light lunch on its own or as a side alongside grilled vegetables or falafel. Make it just before serving for maximum freshness, or let it rest in the fridge for half an hour to let those herby, lemony flavors really settle in.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!