Total Time
30mins
Prep 15 mins
Cook 15 mins

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

Ingredients Nutrition

Directions

  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

5 5

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

5 5

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!

5 5

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!