Xanthan Gum Free Vegan Fresh Quinoa Tabouli
This bright, herb-forward grain salad is the kind of dish that makes you want to eat more vegetables without even trying. Two generous bunches of flat-leaf parsley form the backbone, while fresh mint, juicy tomatoes, crisp English cucumber, and sliced scallion greens bring layers of color and crunch to every bite. Quinoa steps in as the grain base, cooked until fluffy and cooled before it meets the vegetables so nothing wilts or gets soggy. A simple dressing of fresh lemon juice and extra-virgin olive oil ties everything together with a clean, tangy finish. Every single ingredient here is naturally free of thickeners and stabilizers — no gums, no additives, nothing processed — just whole foods doing exactly what they're supposed to do. That makes it a genuinely easy win for anyone navigating ingredient labels and trying to avoid hidden additives in store-bought versions. Serve it right away for maximum freshness, or let it rest in the fridge for half an hour and watch the flavors deepen even further.
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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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