Vegetarian 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 bunches of flat-leaf parsley, a generous handful of mint, and a zippy lemon-olive oil dressing. Quinoa steps in as the grain base, bringing a subtle nuttiness and satisfying texture that makes this feel like a proper meal rather than just a side. The method matters here: letting the quinoa cool completely before tossing it with the vegetables keeps everything crisp and prevents the herbs from wilting into a soggy mess. Seeded tomatoes and finely diced cucumber add juicy crunch, while the scallion greens keep the flavor fresh without any sharpness. Every single ingredient in this bowl is naturally plant-based, so there's nothing to swap or second-guess — it's just clean, wholesome food that happens to be completely free of animal products. A final taste-and-adjust moment with salt and lemon juice means you can dial the brightness exactly where you want it. Make it just before serving for maximum freshness, or let it rest in the fridge for half an hour and watch the flavors deepen beautifully.
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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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