Pistachio 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 a cutting board, a saucepan, and a little patience. Fluffy quinoa stands in for the traditional bulgur, making it a naturally gluten-free twist that still delivers that satisfying, slightly chewy bite. Mountains of fresh flat-leaf parsley and mint are the real stars here — don't be tempted to cut back, because that bold green flavor is exactly what makes this dish sing. Crisp cucumber, juicy seeded tomato, and sliced scallion greens add freshness and color, while a generous squeeze of lemon and a drizzle of good olive oil tie everything together beautifully. Every single ingredient is whole, plant-based, and easy to verify at a glance, so there's zero guesswork about what's actually in your bowl. Letting it rest in the fridge for a short spell before serving gives the flavors a chance to meld into something even more vibrant. It works equally well as a light lunch on its own or as a stunning 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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