Red Meat Allergy Friendly Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is the kind of dish that looks stunning on a table and tastes even better than it looks. Two generous bunches of flat-leaf parsley form the backbone, while fresh mint, juicy tomatoes, crisp English cucumber, and sliced scallion greens bring layers of texture and freshness to every bite. Quinoa steps in as the grain base, cooked until fluffy and cooled before it meets the vegetables — a small but important step that keeps the salad light rather than heavy. A simple dressing of fresh lemon juice and extra-virgin olive oil ties everything together with a clean, zesty finish. Because every single ingredient here is whole, plant-based, and naturally free from red meat, there is absolutely zero guesswork about what went into the bowl. It's the kind of recipe that works beautifully for a weekday lunch, a potluck contribution, or a refreshing side alongside whatever else is on the menu.
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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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