Seed Oil 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 knife, a saucepan, and really good produce. The base swaps traditional bulgur for fluffy quinoa, which soaks up the lemon dressing beautifully while adding a subtle nuttiness that pairs perfectly with the mountains of fresh parsley and mint. Every single ingredient here is clean and whole — no processed oils, no mystery additives, just extra-virgin olive oil doing exactly what it was meant to do. For anyone navigating the seed oil minefield in packaged foods and restaurant meals, this is the kind of recipe that makes eating well feel genuinely effortless. The combination of crisp cucumber, juicy tomato, and bright scallion greens keeps every bite fresh and lively, while the lemon juice ties it all together with a sharp, citrusy punch. It works beautifully as a light main, a hearty side, or something to meal-prep and pull from the fridge throughout the week.
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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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