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Quinoa Salad with Cucumber

Quinoa with parsley and cucumber forms a fresh take on tabbouleh.

  • Servings: 6
Quinoa Salad with Cucumber

Source: Martha Stewart Living, July 2009


  • 2 cups water
  • 1 cup quinoa, rinsed
  • Coarse salt
  • 1 small shallot, finely chopped
  • 3 tablespoons champagne vinegar
  • 1/2 teaspoon red-pepper flakes
  • 1/4 cup plus 3 tablespoons extra-virgin olive oil
  • 1 small English cucumber, halved lengthwise and thinly sliced crosswise (1 cup)
  • 3/4 cup finely chopped fresh flat-leaf parsley


  1. Bring water, quinoa, and 1 teaspoon salt to a boil in a small saucepan. Reduce heat; cover, and simmer until tender and water has been absorbed, about 15 minutes. Transfer to a baking sheet, and let cool on a wire rack.

  2. Combine shallot, vinegar, and red-pepper flakes in a small bowl. Gradually whisk in oil until emulsified.

  3. Transfer quinoa to a large bowl, and stir in cucumber, parsley, and vinaigrette. Season with salt.

Reviews (4)

  • jdn 29 Jun, 2010

    I made this to add to a Gazpacho. Plated a heap (timbale) in the center of the bowl and surrounded with the soup. It was perfect with the cucumbers and parsley. Definitely a repeat.

  • bellysmom 9 Dec, 2009

    I can't believe how delicious this simple salad is. I'll be making this again and again.

  • tummyisadiva 3 Nov, 2009

    I have made this salad several times now, and each time it gets better and better. Great to bring to potlucks, and a hit with my vegetarian friends.

  • ehguy11 21 Jun, 2009

    I brought this salad to a party last night and it was a big hit! Simple to prepare, healthy, and nice presentation too! I highly recommend it.

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