Best Parsley Mint And Quinoa Salad Recipes
PARSLEY, MINT, AND QUINOA SALAD
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
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.
QUINOA SALAD WITH MINT, ALMONDS AND CRANBERRIES
Are you tired of eating your leftover Thanksgiving meal? If you are, try this recipe. It is healthy and delicious. The combination of the minty mint and the sweet cranberries are so refreshing, just like a dip in the pool.
Provided by ConnorsTasteBuds
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Bring the chicken broth to a boil in a saucepan over high heat. Add quinoa, reduce heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 13 minutes. Stir in olive oil; fluff quinoa with a fork. Set aside to cool slightly.
- Stir mint, almonds, dried cranberries, kale, carrots, celery, scallion, grape tomatoes, lemon juice, and lemon zest. Season to taste with salt and ground black pepper.
Nutrition Facts : Calories 437.9 calories, Carbohydrate 51.7 g, Cholesterol 3 mg, Fat 22.5 g, Fiber 8.3 g, Protein 11.7 g, SaturatedFat 2.2 g, Sodium 667.7 mg, Sugar 12.5 g
PARSLEY-QUINOA SALAD
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
Categories Salad Recipes
Yield Serves 4
Number Of Ingredients 6
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.
QUINOA TABBOULEH SALAD
Cool, refreshing vegetarian salad. Great for picnics! You can substitute water for the vegetable broth, if desired.
Provided by Nadine
Categories Salad Grains Quinoa Salad Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
- Combine cucumber, tomatoes, parsley, green onions, mint, and garlic in a large bowl. Add quinoa, olive oil, lemon juice, and salt to cucumber mixture; toss to combine. Cover the bowl with plastic wrap and refrigerate until flavors combine, at least 1 hour.
Nutrition Facts : Calories 106.9 calories, Carbohydrate 12.3 g, Fat 5.5 g, Fiber 1.7 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 177.7 mg, Sugar 1.5 g
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