Mustard 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, soaking up a simple dressing of fresh lemon juice and extra-virgin olive oil while staying light and satisfying. Two generous bunches of flat-leaf parsley, fresh mint, juicy tomatoes, crisp cucumber, and sliced scallion greens come together in a bowl that looks as vibrant as it tastes. The whole thing is seasoned with nothing more than salt, black pepper, and citrus — so there's absolutely no mustard hiding in the dressing, no condiment blends to second-guess, just clean, whole ingredients you can see and trust. That's a genuine relief when so many store-bought grain salads and bottled dressings sneak in mustard as an emulsifier or flavor booster. Letting the quinoa cool before tossing everything together is the small but important step that keeps the herbs fresh and the texture perfectly balanced. Serve it right away or give it a short rest in the fridge to let the flavors deepen — either way, it's a crowd-pleaser.
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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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