Sesame Free Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is the kind of dish that makes you feel good just looking at it — a vibrant tangle of fresh parsley, mint, cucumber, and tomato tossed with fluffy quinoa and a punchy lemon-olive oil dressing. Quinoa steps in beautifully here, bringing a slightly nutty flavor and satisfying texture while keeping the whole bowl completely plant-based. Every single ingredient is straightforward and whole, so there's no need to squint at labels hunting for hidden sesame — no tahini, no sesame oil, no sneaky seeds anywhere in sight. The technique is simple but thoughtful: letting the quinoa cool fully before tossing everything together keeps the herbs bright and the vegetables crisp rather than wilted. A generous squeeze of fresh lemon ties it all together, and the balance of cool cucumber against the warmth of scallion and black pepper is genuinely addictive. It works as a light lunch on its own, a side alongside grilled vegetables, or a make-ahead option that holds up well in the fridge for a short rest while the flavors deepen.
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!