Paraben 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. A mountain of finely chopped flat-leaf parsley and fresh mint forms the backbone, while juicy tomatoes, crisp English cucumber, and sliced scallion greens add color and crunch in every bite. Quinoa steps in as a satisfying, protein-rich base that soaks up the lemon-olive oil dressing beautifully once everything is tossed together. The whole thing comes together with nothing but whole, recognizable ingredients — fresh produce, a squeeze of lemon, and a drizzle of extra-virgin olive oil — which is exactly what makes it such a clean, worry-free choice. Parabens and synthetic preservatives tend to sneak into processed foods, but when your entire ingredient list is farmers-market simple, that concern disappears entirely. Letting it rest in the fridge for a short spell before serving allows the flavors to deepen and meld, though it's honestly delicious the moment it hits the bowl. Serve it alongside lemon wedges for an extra citrus hit and watch it disappear fast.
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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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