Parsley and quinoa salad
Energize your meals with this refreshing Parsley and Quinoa Salad! Made with wholesome quinoa, zesty lemon juice, and crisp cucumber, this vibrant dish is both nutritious and delicious. Perfect as a light lunch or a healthy side, it's packed with fresh herbs and a hint of olive oil for extra flavor. Ready in minutes, it's a go-to recipe for busy weekdays or weekend gatherings. Try it today!
- 27 Mar 2024
- Cook time 12 min
- Prep time 10 min
- 4 Servings
- 5 Ingredients
Parsley and quinoa salad is a refreshing and nutritious dish that is perfect for a light lunch or a side for your main course. Packed with flavor and easy to prepare, this salad combines the nutty taste of quinoa with the fresh, tangy kick of lemon juice and the crisp texture of cucumber. Fresh parsley adds an aromatic touch, making this salad not only delicious but also vibrant and wholesome.
Ingredients:
Instructions:
- Rinse the quinoa under cold water using a fine mesh strainer.
- In a medium pot, add the rinsed quinoa and 1 cup of water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let simmer for about 15 minutes or until the water is fully absorbed and the quinoa is tender.
- Remove from heat and let it sit covered for 5 minutes, then fluff with a fork and let it cool.
- While the quinoa is cooking, wash and finely chop the parsley.
- Peel (optional) and dice the cucumber into small cubes.
- In a large mixing bowl, combine the cooked and cooled quinoa, chopped parsley, and diced cucumber.
- Drizzle the lemon juice and olive oil over the mixture.
- Gently toss the salad to ensure all ingredients are well combined and coated with the lemon juice and olive oil.
- Taste and add salt and pepper as desired.
- Serve immediately or refrigerate for about 30 minutes to let the flavors meld together.
Tips:
- Rinse the quinoa thoroughly under cold water before cooking. This helps to remove any bitterness from the natural coating called saponin.
- Use a 2:1 ratio of water to quinoa when cooking it. Bring the water to a boil, add the quinoa, reduce to a simmer, and cover. Cook for about 15 minutes or until the quinoa has absorbed all the water.
- Let the cooked quinoa cool before mixing it with the other ingredients to prevent wilting the parsley and cucumber.
- Finely chop the parsley to evenly distribute its flavor throughout the salad.
- Add the lemon juice and olive oil just before serving to keep the salad fresh and vibrant.
Enjoy your parsley and quinoa salad as a standalone meal or a delightful side dish. Its fresh flavors and nutritious ingredients make it a versatile addition to your culinary repertoire. This simple yet flavorful recipe is sure to become a favorite, offering a healthy option that doesn’t compromise on taste.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 45kcal | 2% |
| Protein | |
| Protein 1.89g | 1% |
| Carbohydrates | |
| Carbohydrates 9g | 3% |
| Fiber 1.36g | 4% |
| Sugar 1.45g | 1% |
| Fat | |
| Fat 1.81g | 2% |
| Saturated 0.26g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 11mg | 2% |
| Vitamin B1 0.05mg | 5% |
| Vitamin B2 0.06mg | 5% |
| Vitamin B3 0.27mg | 2% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 12mg | 14% |
| Vitamin E 0.26mg | 2% |
| Vitamin K 120ug | 102% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.09mg | 0% |
| Iron, Fe 1.03mg | 9% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 180mg | 5% |
| Selenium, Se 1.00ug | 2% |
| Sodium, Na 7mg | 0% |
| Zinc, Zn 0.51mg | 5% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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