Mushroom 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. Heaps of flat-leaf parsley and fresh mint give it that unmistakable, garden-fresh intensity, while crisp cucumber, juicy tomato, and sliced scallion greens add texture and color in every bite. The quinoa stands in beautifully for the traditional bulgur, bringing a slightly nutty flavor and a satisfying chew once it's properly steamed and cooled. A generous hit of fresh lemon juice and good extra-virgin olive oil ties everything together with a clean, zesty finish. Every single ingredient here is whole and plant-based, so there's no need to scan labels or worry about hidden additives sneaking into your bowl. It comes together with simple knife work and a single saucepan, making it an approachable recipe whether you're meal-prepping for the week or throwing together a last-minute side. Serve it right away for maximum freshness, or let it rest in the fridge for a bit to let those bright flavors deepen even further.
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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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