Parsley-Quinoa Salad

Ingredients

  • ¾ cup quinoa, washed, strained, and rinsed twice
  • 1/3 cup roughly chopped parsley
  • 1 small cucumber, peeled, seeded, and diced
  • Juice of ½ 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.

View full recipe at SpringPad

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