Pork 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. Two generous bunches of flat-leaf parsley get finely chopped alongside fresh mint, creating a verdant, fragrant base that feels genuinely alive on the plate. Fluffy quinoa stands in for the traditional bulgur, bringing a satisfying, slightly nutty bite along with a boost of plant-based protein that makes this more than just a side dish. Crisp English cucumber, juicy seeded tomatoes, and sliced scallion greens add texture and freshness, while a simple dressing of lemon juice and extra-virgin olive oil ties everything together with clean, zesty flavor. Every single ingredient here is naturally free from pork and pork-derived products — no hidden additives, no cured meats, no ambiguity — so you can serve it confidently at any table. It works beautifully as a light lunch on its own, a vibrant side alongside grilled vegetables or falafel, or a make-ahead option since a short rest in the fridge only deepens the flavors.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!