Honey Free Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is the kind of dish that makes you want to eat with your eyes first. Two generous bunches of flat-leaf parsley anchor the bowl, joined by fresh mint, juicy tomatoes, crisp English cucumber, and tender quinoa that soaks up every drop of lemon juice and olive oil. The dressing is beautifully simple — just citrus, good olive oil, and black pepper — which means there's no sweetener of any kind hiding in the mix, making it a genuinely worry-free choice for anyone avoiding honey or other added sugars. Quinoa steps in for the traditional bulgur wheat, giving the salad a slightly nutty, protein-rich base that holds up well without turning mushy. The technique matters here: letting the quinoa cool completely before tossing keeps the herbs vibrant and the vegetables crisp rather than wilted. A final squeeze of lemon at the table pulls everything together and gives each serving a fresh, zesty lift. It works beautifully as a light lunch on its own or as a colorful side alongside grilled vegetables or falafel.
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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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