Macadamia 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 base that soaks up the lemon and olive oil dressing beautifully. Two generous bunches of flat-leaf parsley and a handful of fresh mint give every bite that signature bold, grassy freshness, while diced tomato and cucumber keep things cool and crisp. The dressing is nothing more than good extra-virgin olive oil and fresh lemon juice, which means every ingredient on the list is clean, whole, and exactly what it says it is — no hidden extras to second-guess. Letting the quinoa cool completely before tossing is the small but important step that keeps the herbs vibrant and the texture just right. It comes together with minimal cooking and works beautifully as a make-ahead side, a light lunch, or a crowd-pleasing addition to any spread.
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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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