Legume Free Vegan Fresh Quinoa Tabouli
Bright, herby, and packed with fresh vegetables, this quinoa tabouli is the kind of dish that looks impressive on the table but comes together with surprisingly little effort. Traditional tabouli leans on bulgur wheat, but swapping in fluffy quinoa makes this version naturally gluten-free and completely plant-based without sacrificing any of that satisfying, grain-forward texture. Every ingredient here is whole and straightforward — no canned beans, no lentils, no hidden legume-based additives — so it's a genuinely clean option for anyone navigating legume restrictions. The real stars are the two generous bunches of flat-leaf parsley and fresh mint, which give the salad its signature vibrant color and bold, garden-fresh flavor. A hit of lemon juice and good extra-virgin olive oil tie everything together into a dressing that's simple but exactly right. This one works beautifully as a light main or a generous side, and a short rest in the fridge lets the flavors deepen even further before serving.
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!