Total Time
Prep 15 mins
Cook 15 mins

This salad was so good - and low in calories too! Recipe source: Bon Appetit (February 2008)

Ingredients Nutrition


  1. Bring the water to a boil in a saucepan. Add quinoa; cover, reduce heat to low and until for 12-15 minutes or until water is absorbed. Remove from heat; transfer to a large bowl and set aside to cool.
  2. In a jar or bowl whisk together dressing ingredients (olive oil - garlic, using the 2 tablespoons parsley), season with salt and pepper if desired. Set aside.
  3. Add cumcumber, tomato, mint and the remaining 1/2 cup parsley. Toss.
  4. Place lettuce in a large salad bowl, add salad ingredients and dressing and toss.


Most Helpful

Yum! This was just like a quinoa tabouleh. We added some salt and pepper and cooked the quinoa with chicken stock. Thanks for posting!

kelly in TO October 25, 2010

We just made this, I think it may need to sit for a bit. It's good b/c it is clean, basically a tabouleh. But it seemed a bit leafy, as in alot of parsley. Anyhoo, I think tomorrow it'll be great. We are pairing it to a kielbasa potato dish, so this salad's lightness will help digest the other dish's heaviness. Thanks for your post!

Chef Pollo April 14, 2010

This is simple and really delicious. I'd love to try it with the mint. Not having that, I added a bit of cilantro and fresh basil. I love the strong lemony-ness. Thanks ellie!

White Rose Child March 16, 2008

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