No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Parsley, Mint, and Quinoa Salad

Serve this refreshing salad with tangy Greek yogurt, and scoop it all up with homemade pita chips.

  • Prep:
  • Total Time:
  • Servings: 6
Parsley, Mint, and Quinoa Salad

Photography: Katie Quinn Davies

Source: Martha Stewart Living, April 2011

Ingredients

  • 2 cups flat-leaf parsley leaves
  • 2 cups mint leaves
  • 3/4 cup cooked quinoa (from about 1/2 cup dry)
  • 1 tablespoon finely grated lemon zest, plus fresh lemon juice
  • Extra-virgin olive oil
  • Coarse salt
  • 3 whole-wheat pitas
  • 2 garlic cloves, halved
  • 1 1/2 cups reduced-fat (2 percent) plain Greek yogurt
  • Crushed red-pepper flakes and fleur de sel, for sprinkling

Directions

  1. Toss together parsley, mint, quinoa, and zest in a bowl. Dress with oil, lemon juice, and coarse salt. Toss to coat.

  2. Preheat broiler. Heat pitas until toasted, then rub with cut sides of garlic and brush with oil. Cut into wedges.

  3. Mound yogurt on a platter. Drizzle generously with oil, and sprinkle with red-pepbbper flakes and fleur de sel. Serve salad with yogurt and pita chips.

Related Topics