Turkey Free Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is a refreshing twist on a classic Middle Eastern dish, swapping traditional bulgur for fluffy quinoa that soaks up every drop of lemon and olive oil. The base is built almost entirely on fresh produce — two generous bunches of flat-leaf parsley, crisp English cucumber, juicy seeded tomatoes, and fragrant mint all come together in a bowl that practically glows. A squeeze of fresh lemon juice and a drizzle of extra-virgin olive oil are all the dressing you need, letting the quality of the ingredients do the heavy lifting. Since every single component here is plant-based and naturally free from any poultry, there's zero guesswork about what's in your bowl. The quinoa is cooked low and slow until those little germ rings appear, then cooled completely before tossing so the salad stays light and distinct rather than clumping together. It's the kind of dish that works as a standalone lunch, a vibrant side, or something to meal-prep ahead since the flavors only get better as they meld in the fridge.
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!