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1/2 cup quinoa
2/3 cup water
pinch of salt

1 1/2 cup fresh parsley leaves, finely chopped and tightly packed
1/2 cup fresh mint leaves, finely chopped and tightly packed
1/2 cup cucumber, deseeded and finely chopped
1/2 cup cherry tomatoes, finely chopped

2 tablespoons olive oil
2 tablespoons lemon juice, freshly squeezed
1/4 teaspoon sea salt (or to taste)
freshly ground pepper

Serves 4


In a medium pan, bring quinoa and salted water to a boil over high heat. Reduce heat, cover pan, and simmer until quinoa is tender, about 10 minutes. Let quinoa stand in covered pot for another 5 minutes, then fluff with a fork.
Meanwhile, whisk lemon juice, olive oil, salt and pepper. Set aside.

Combine finely chopped parsley and mint leaves in a salad bowl. Stir in the cooked quinoa until well combined. Add cucumbers, tomatoes and the dressing. Toss to coat. Season to taste with salt and pepper or more lemon juice.

Serve cold or at room temperature. Salad keeps well in the fridge for 24 hours.


Recipe and photo © Anja Schwerin/Anja’s Food 4 Thought.


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