Pescatarian Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is the kind of dish that makes you want to eat more vegetables without even trying. Two generous bunches of flat-leaf parsley form the backbone, joined by fresh mint, juicy tomatoes, crisp English cucumber, and sliced scallion greens — all tossed with quinoa that's been cooked until fluffy and cooled to room temperature. A generous squeeze of fresh lemon juice and a drizzle of extra-virgin olive oil tie everything together with a clean, zesty finish. The technique of steaming the quinoa off the heat and then spreading it out to cool is a small but important step that keeps the grains light and separate rather than clumping into the salad. Every single ingredient here is naturally plant-based and whole, so there's nothing to second-guess or swap out. It works beautifully as a standalone lunch, a vibrant side alongside grilled fish, or something to prep ahead and let the flavors deepen in the fridge for a bit. Bright, satisfying, and endlessly refreshing — this one earns a permanent spot in the rotation.
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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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