Turmeric 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 generous tangle of fresh parsley and mint, juicy tomatoes, crisp cucumber, and fluffy quinoa all brought together with lemon juice and good olive oil. It's completely plant-based and built entirely from whole, recognizable ingredients, so there's no guesswork about what's actually in your bowl. Many store-bought grain salads and spice blends sneak in yellow-hued seasonings that can be hard to avoid, but every single component here is straightforward and easy to verify. The quinoa cooks up light and tender, and once it cools, it soaks up the bright lemon dressing beautifully without turning heavy or gummy. Scallion greens add a gentle bite that keeps the whole salad feeling fresh rather than sharp. It comes together with simple knife work and a single saucepan, making it an approachable recipe whether you're meal-prepping for the week or throwing together a last-minute side. A squeeze of extra lemon right before serving takes it completely over the top.
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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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