Yeast 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 vibrant tangle of fresh parsley, mint, cucumber, and tomato tossed with fluffy quinoa and a clean lemon-olive oil dressing. Quinoa steps in beautifully here as the base, bringing a satisfying, slightly nutty bite that soaks up all that citrusy dressing without any of the fermentation concerns that come with traditional bulgur wheat. Every single ingredient is whole and straightforward, so there's no need to squint at labels hunting for hidden additives or fermented derivatives. The technique is simple but thoughtful — letting the quinoa cool completely before combining it with the vegetables keeps everything fresh and distinct rather than soggy. A generous squeeze of lemon at the end ties it all together with a brightness that makes this feel like summer in a bowl. It works beautifully as a light lunch on its own or as a side alongside grilled vegetables or falafel.
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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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