Soy 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 fresh produce, a handful of pantry staples, and a little knife work. Quinoa steps in for the traditional bulgur wheat, bringing a light, fluffy texture and a subtle nuttiness that pairs beautifully with the bold flavors of flat-leaf parsley, fresh mint, and crisp cucumber. Every single ingredient here is naturally free from soy — no swaps needed, no label-checking required, just clean whole foods from start to finish. The dressing is simply fresh lemon juice and extra-virgin olive oil, which keeps things bright and tangy without any hidden additives. Letting the quinoa cool completely before tossing everything together is the key step that keeps the herbs vibrant and the vegetables crisp rather than wilted. A final taste and adjust of salt and lemon right before serving makes all the difference, so don't skip it. Whether you serve it as a light lunch, a side at a summer cookout, or meal-prep it for the week, this salad holds up beautifully and only gets more flavorful as it sits.
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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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