MSG 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. Two generous bunches of flat-leaf parsley anchor the bowl, while fresh mint, juicy tomatoes, crisp cucumber, and sliced scallion greens add layers of color and crunch. A simple dressing of fresh lemon juice and extra-virgin olive oil ties everything together — no packets, no powders, no hidden additives of any kind. Every single ingredient here is whole and unprocessed, so you can feel completely confident about what's going into the bowl. The quinoa is cooked from scratch in just water and salt, then cooled before it meets the vegetables, giving the salad a light, fluffy texture that soaks up the citrusy dressing beautifully. It's a naturally clean recipe that works just as well as a standalone lunch as it does alongside grilled vegetables or stuffed into a pita. Bright, refreshing, and endlessly satisfying — this one earns a permanent spot in the weeknight rotation.
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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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