Shellfish Free Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is the kind of dish that makes you want to eat more vegetables without even trying. 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 color and crunch to every bite. Quinoa steps in as a satisfying, protein-rich base that soaks up the lemon-olive oil dressing beautifully once it cools to room temperature. The technique is simple but intentional — steaming the quinoa off the heat and spreading it out to cool ensures each grain stays fluffy and separate rather than clumping together in the bowl. A generous squeeze of fresh lemon juice ties everything together with a clean, zippy brightness that keeps the whole salad tasting light and refreshing. Every single ingredient here is naturally free from shellfish and any seafood-adjacent concerns, so there's no label-reading required — just straightforward, wholesome produce and pantry staples. Make it ahead and let it rest in the fridge for a bit; the flavors only get better as they settle.
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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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