Peanut Free Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is the kind of dish that looks impressive on the table but comes together with nothing more than fresh produce, a handful of pantry staples, and a little knife work. Quinoa stands in for the traditional bulgur, making it a naturally gluten-free twist on a classic Middle Eastern salad while keeping all the vibrant flavor intact. Two full bunches of flat-leaf parsley and a generous handful of fresh mint give every bite a clean, grassy punch that pairs beautifully with the juicy tomatoes, cool cucumber, and bright hit of lemon juice. A drizzle of extra-virgin olive oil ties everything together into something that tastes far more complex than its simple ingredient list suggests. Every component here is whole, plant-based, and completely free from nuts or nut-derived ingredients, so there's no label-reading stress involved. It works equally well as a light lunch on its own, a side dish alongside grilled vegetables, or scooped up with warm pita. Let it sit in the fridge for a few minutes before serving and the flavors deepen into something genuinely craveable.
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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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