Parsley-Quinoa Salad
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- Yield Serves 4
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Ingredients
- 3/4 cup quinoa, washed, strained, and rinsed twice
- 1/3 cup roughly chopped parsley
- 1 small cucumber, peeled, seeded, and diced
- Juice of 1/2 lemon
- 1 teaspoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Directions
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Combine the quinoa and 1 1/2 cups of water in a 2-quart saucepan over high heat. Bring to a boil, cover, reduce the heat, and simmer 10 to 12 minutes, until all of the water is absorbed. Drain and run under cold water. Toss in the remaining ingredients and serve.
YUM! I do something very similar and add black beans, kale and a cumin-lime vinaigrette. So good! http://jamieliving.com/2009/11/black-bean-pilaf-with-cilantro-lime-dress...
Would love to see the nutritional info for this recipe.
This is a wonderful start to a yummy taboule. Add some fresh chopped scallions, basil and mint and some minced garlic. Taboule made with quinoa instead of couscous is delicious and probably a lot healthier. I start with 2 cups of cooked and cooled quinoa and add slightly larger amounts of the above ingredients. Plus letting it sit in the fridge overnight really brings out the flavors. I love it garnished with chopped olives and tomato.