Quinoa Salad
Updated March 5, 2024
- Total Time
- 15 minutes
- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1small garlic clove
- 2lemons
- ¼cup extra-virgin olive oil, plus more as needed
- Salt and black pepper
- 3cups cooked quinoa, cold or at room temperature
- 2mini seedless or Persian cucumbers, cut into bite-sized pieces
- 1bell pepper, any color, seeded and cut into bite-sized pieces
- 1cup finely chopped parsley leaves and stems (see Tip)
- ½cup green olives, such as Castelvetrano or Cerignola, pitted and halved
Nutritional analysis per serving (4 servings)
343 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 39 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 8 grams protein; 699 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large bowl, finely grate the garlic clove. Finely grate the zest of 1 lemon, then halve the lemons and squeeze in ¼ cup juice. Add the olive oil, season with salt and pepper and stir to combine.
- Step 2
Stir in the quinoa, cucumbers, bell pepper, parsley and olives. Taste and adjust seasonings with salt (if bland), black pepper (if mild), olive oil (if too puckery) and lemon juice (if it needs a punch).
- The quickest way to chop a lot of parsley is to fold a small bunch in half so the leaves are under the stems. Hold onto the bunch with your non-dominant hand and finely slice the leaves and stems. Parsley stems are crunchy and concentrated with flavor; be sure to use them in your salad.
Private Notes
Comments
I followed this recipe to the letter and it was great. I am 62 and had no idea parsley stems should be used and are full of flavor - I have been throwing them out my whole adult life. I have forever changed the way I cut up parsely after reading this recipe. This recipe makes quite a lot. It definitely will feed more than 4 people as a side. Also - start with one cup quinoa and 2 cups water - bring to a boil, then cover and simmer for 15 to 20 which will yield 3 cups cooked.
Add halved cherry tomatoes, a couple handfuls of arugula, and feta! And some crunched up pita chips on the top give it some additional texture. Kalamata olives were great instead of green, but maybe that's just my preference.
I add black beans and sub cilantro for parsley, and fresh lime juice instead of lemon
This is good but there are better quinoa salads. Made exactly as written but toasted the red quinoa. Found it too oily. If I make it again I will reduce the oil substantially and would increase the garlic and the parsley. Found it underwhelming.
Too oily. Reduce oil, increase garlic and parsley. Add some nuts for texture and perhaps cranberries.
Easy to personalize and fun.