Parsley-Quinoa Salad

This quinoa salad can be made in advance and served at room temperature.
  • Yield Serves 4
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  • 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


  1. 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.

Recipe Reviews

Reviews (3)

  • jamieliving 22 Aug, 2011

    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...

  • CherylLou 29 Jul, 2011

    Would love to see the nutritional info for this recipe.

  • geekygrandma 23 Jul, 2010

    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.