This seed/grain, tomato, onion and parsley salad is loaded with freshly squeezed lemon juice and top quality olive oil to create an amazingly tasty and healthy salad that pairs well with lean protein!
| Prep Time | 15 Minutes |
| Cook Time | 20 Minutes |
| Passive Time | 30 Minutes |
| Servings |
6 People
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Ingredients
- 1 cup dry quinoa
- .5 tsp salt
- freshly ground black pepper
- 1 bay leaf
- water or broth
- 2 medium tomatoes
- 1 medium red onion
- 1 bunch flat leaf parsley
- 3 lemons
- 4 Tbsp olive oil
Ingredients
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Instructions
- Cook the quinoa according to package instructions using water, or the fish, chicken or vegetable stock of your choosing. Add salt, pepper and bay leaf to the liquid for added flavor.
- When cooked, turn the quinoa out into a large bowl, fluff and let stand to cool to room temperature.
- Chop the tomatoes, onion and parsley fairly small, adding to the quinoa once it is cooled.
- Halve and squeeze the lemons into the salad mixture, making sure to exclude the seeds. Add the olive oil and toss the mixture thoroughly. Serve at room temperature.
Recipe Notes
Served alone or as a side dish to grilled fish and meats, this is a light, refreshing and nutritious salad that packs a powerful taste punch and loads of dietary benefits. It also keeps in the fridge for several days!
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