Nitrate & Nitrite Free Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is the kind of dish that makes you feel good from the first bite — fresh, vibrant, and packed with real ingredients you can actually pronounce. Two generous bunches of flat-leaf parsley form the backbone, with fresh mint, juicy tomatoes, crisp English cucumber, and scallion greens rounding out every forkful. Quinoa steps in as the grain base, bringing a satisfying heartiness and a subtle nuttiness that pairs beautifully with the sharp hit of fresh lemon juice and good olive oil. Every single ingredient here is whole and unprocessed, so there's zero concern about hidden preservatives or cured-meat additives that sneak into so many store-bought grain salads and deli sides. The technique is simple — cook the quinoa until fluffy, let it cool completely, then toss everything together so the herbs stay bright and the vegetables keep their crunch. A final taste-and-adjust moment with salt and lemon means you're always in control of the flavor. It's equally at home as a light lunch, a potluck contribution, or a refreshing side alongside grilled vegetables.
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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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