Nutmeg 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. Two generous bunches of flat-leaf parsley and a handful of fresh mint create a vivid, fragrant base, while crisp cucumber, juicy tomato, and sliced scallion greens add layers of texture in every bite. Quinoa steps in as a naturally gluten-free alternative to bulgur, delivering a light, fluffy grain that soaks up the lemon-olive oil dressing beautifully. The whole thing comes together with pantry staples — fresh lemon juice, extra-virgin olive oil, salt, and black pepper — so there's nothing hidden or unexpected in the ingredient list. Warming spices like nutmeg are nowhere near this recipe, which makes it a genuinely clean, worry-free choice for anyone avoiding them. Letting the quinoa cool completely before tossing is the small but important step that keeps the salad fresh and the herbs vibrant rather than wilted. It's equally at home as a light lunch on its own or as a stunning side alongside grilled vegetables or warm pita.
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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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