Parsley Quinoa Salad Recipes

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

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.

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

Categories Food & Cooking Appetizers

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.

FENNEL AND QUINOA SALAD WITH PARSLEY AND DILL

Fennel and Quinoa Salad with Parsley and Dill image

Quinoa-a quick-cooking grain with a mildly nutty flavor and a texture not unlike couscous-anchors this cool salad of crisp, thinly shaved fennel, pungent parsley and dill, and a squeeze of fresh lemon.

Provided by Martha Stewart

Categories Salad Recipes

Number Of Ingredients 9

Ingredients

1 medium fennel bulb, trimmed
1 cup quinoa
2 cups water
1 cup fresh flat-leaf parsley leaves
2 tablespoons chopped fresh dill
1/4 cup fresh lemon juice (from 1 to 2 lemons)
1 tablespoon extra-virgin olive oil
1 teaspoon coarse salt
Freshly ground pepper, to taste

Steps:

Prepare an ice-water bath. Cut fennel bulb in half lengthwise. Using a sharp knife, slice lengthwise as thinly as possible. Place in ice-water bath.
Toast quinoa in a saucepan over medium heat, stirring constantly, for 5 minutes. Add water, raise heat, and bring to a boil. Reduce to a simmer; cover, and cook for 15 minutes. Remove from heat, and let stand, covered, for 5 minutes. Transfer to a bowl; refrigerate, uncovered, until cool, about 1 hour.
Drain fennel, and pat dry. Add parsley, dill, lemon juice, oil, salt, and pepper, and toss. Divide quinoa among bowls. Top with fennel mixture.

Nutrition Facts : Calories 219 g, Fiber 5 g, Protein 7 g, SaturatedFat 1 g, Sodium 330 g

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