Walnut Free Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is the kind of dish that looks impressive on a table but comes together with nothing more than a cutting board and a saucepan. Quinoa stands in for the traditional bulgur, making it a naturally gluten-free twist that still delivers that satisfying, slightly chewy bite. The real stars here are the two generous bunches of flat-leaf parsley and fresh mint — finely chopped and tossed with juicy tomatoes, crisp English cucumber, and sliced scallion greens for a salad that tastes genuinely alive. A simple dressing of fresh lemon juice and extra-virgin olive oil ties everything together without any fuss or fancy technique. Every single ingredient in this recipe is whole and plant-based, so there's zero guesswork about hidden additives or allergens lurking in a store-bought version. Letting it rest in the fridge for a short spell before serving gives the flavors a chance to meld beautifully, though it's honestly delicious the moment it's dressed. Serve it alongside warm pita, spoon it over greens, or eat it straight from the bowl — it holds its own any way you go.
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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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