Pecan Free Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is the kind of dish that makes you feel good just looking at it — a vivid tangle of fresh parsley, mint, cucumber, and tomato tossed with fluffy quinoa and a zippy lemon-olive oil dressing. Quinoa steps in beautifully here, soaking up all that citrusy brightness while adding a satisfying, slightly nutty bite that makes the salad feel genuinely filling. Every single ingredient is whole and plant-based, so there's no label-scanning or cross-contact stress — just clean, simple produce and pantry staples. The technique is straightforward: cook the quinoa until those little germ rings appear, let it cool completely, then fold in the fresh herbs and vegetables so nothing wilts before it hits the table. A final taste-and-adjust moment with salt and lemon juice means you can dial the flavor exactly where you want it. It's equally at home as a light lunch on its own or as a refreshing 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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