Oats Free Vegan Fresh Quinoa Tabouli
Bright, herby, and refreshingly light, this quinoa tabouli is the kind of dish that looks impressive on the table but comes together with very little fuss. Traditional tabouli is built on bulgur wheat, which can be a minefield for anyone avoiding oats and cross-contaminated grains, but swapping in quinoa solves that problem beautifully while keeping every bit of the dish's signature texture and freshness. The quinoa is simmered until fluffy and those little germ rings appear — a visual cue that it's perfectly cooked — then cooled before being tossed with a generous mountain of flat-leaf parsley and fresh mint. Seeded tomatoes, crisp English cucumber, and sliced scallion greens add color and crunch, while fresh lemon juice and good extra-virgin olive oil tie everything together with a clean, bright finish. Every single ingredient here is naturally plant-based and whole, so there's nothing hidden to second-guess. It's equally at home as a side dish, a light lunch, or scooped up with warm pita at a gathering. A squeeze of extra lemon right before serving takes it from great to genuinely memorable.
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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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