Quinoa salad

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"This salad is inspired by my favourite Lebanese salad, tabbouleh. It borrows most of the ingredients of tabbouleh, but with a few exclusions, additions and juicy twists."

Serves 10 | Prep Time 5 minutes | Cook Time 40 minutes

Why I Love This Recipe

This salad is super healthy, super delicious, and goes with absolutely anything. It also works as a light meal on it's own and can survive a few days in the fridge, so don't be afraid to make a lot of it.

When it comes to the dressing, I like A LOT of it, but I advise you guys to add a bit at a time cause you may not like the salad as juicy as I do.

This recipe serves 10.

Happy cooking!

Ingredients You'll Need

300g red quinoa
1 bunch of parsley (about 300-400g)
350g cherry tomatoes (preferably multicoloured ones)
1,5 red onions
Half a cucumber or less (optional)
3 lemons
3 dl extra virgin olive oil
0,75 dl apple cider vinegar
1,5-2 tbsp pink salt


Wash the tomatoes, cucumbers and parsley. Alternatively, you can let them soak in the sink for about 10 minutes, in water and a small amount of apple cider vinegar, before rinsing them. If you do, then leave them to dry in a strainer afterwards for a short while.

Squeeze as many lemons as you think you’ll like. Keep a few lemons handy incase you want to squeeze more later. Set aside.

Chop onions into small pieces, add to your bowl.

Dice the cherry tomatoes. You can get about 4-6 pieces out of one tomato. Transfer to the bowl.

The cucumbers are optional, as they don’t add much taste, however they do add a bit of crunch. Dice and tranfser to your bowl.

At this point, your quinoa is probably done. Make sure not to overcook it as mushy quinoa really isn’t salad material. We want a slight resistance to the bite. If done, transfer it into a strainer and hold under running cold water for a little while. Set aside to dry while you finish chopping your vegetables.

Time to chop the parsley, and I’m not gonna lie, this part can be annoying and time consuming. But try to stay patient long enough to get the parsley finely chopped, because in many ways the parsley is the star of the show, and what makes this recipe unique. Transfer to the bowl.

The quinoa is now dry enough, so add it into the bowl.

Pour the squeezed lemons into the mix.

Add olive oil, apple cider vinegar and salt by taste. Don’t be afraid to add more of everything, including lemon juice. Follow my measurements for reference, but add a little at a time. Mix and taste every now and then until you reach the juicyness level you’re looking for. Maybe you’ll use the recommended amounts, maybe less, maybe much more. This really is a taste thing. Keep in mind it can take a few minutes for the juices to really set into the salad, so add your ingredients slowly so you don’t end up with too much of anything.

Your salad is ready to be served.

Pairs Well With

I recommend serving with a side of black olives and maybe some baked aubergine. But honestly, this salad goes with pretty much everything. Enjoy!

Questions, Comments & Reviews

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