Vegan Fresh Quinoa Tabouli
This bright, herb-forward salad is everything you want in a warm-weather dish — fresh, light, and packed with flavor from two full cups of finely chopped flat-leaf parsley and a generous handful of mint. Quinoa steps in as the grain base, bringing a satisfying heartiness and a subtle nuttiness that makes each forkful feel complete. The combination of juicy diced tomatoes, crisp English cucumber, and sliced scallion greens keeps every bite cool and refreshing, while fresh lemon juice and extra-virgin olive oil tie it all together in a dressing that's simple but genuinely delicious. Because every single ingredient here is whole and plant-based, there's no need to scrutinize labels or swap anything out — it's naturally free of animal products from start to finish. The key to getting the texture right is letting the quinoa cool fully before tossing, so it stays fluffy rather than clumping into the herbs. This recipe serves four and comes together with minimal hands-on effort, making it an easy choice for a weeknight side or a make-ahead lunch that only gets better as the flavors 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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