Parsley Quinoa Salad Recipes

PARSLEY, MINT, AND QUINOA SALAD

Parsley, Mint, and Quinoa Salad image

Serve this refreshing Parsley, Mint, and Quinoa Salad with tangy Greek yogurt, and scoop it all up with homemade pita chips.

Provided by Martha Stewart

Time 15m

Number Of Ingredients 10

Ingredients

2 cups flat-leaf parsley leaves
2 cups mint leaves
3/4 cup cooked quinoa (from about 1/2 cup dry)
1 tablespoon finely grated lemon zest, plus fresh lemon juice
Extra-virgin olive oil
Coarse salt
3 whole-wheat pitas
2 garlic cloves, halved
1 1/2 cups reduced-fat (2 percent) plain Greek yogurt
Crushed red-pepper flakes and fleur de sel, for sprinkling

Steps:

Toss together parsley, mint, quinoa, and zest in a bowl. Dress with oil, lemon juice, and coarse salt. Toss to coat.
Preheat broiler. Heat pitas until toasted, then rub with cut sides of garlic and brush with oil. Cut into wedges.
Mound yogurt on a platter. Drizzle generously with oil, and sprinkle with red-pepper flakes and fleur de sel. Serve salad with yogurt and pita chips.

PARSLEY-QUINOA SALAD

Parsley-Quinoa Salad image

This Parsley-Quinoa Salad can be made in advance and served at room temperature. Serve this salad alongside grilled chicken as a main for a delicious meal.

Provided by Martha Stewart

Categories Salad Recipes

Yield Serves 4

Number Of Ingredients 6

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

Steps:

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.

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