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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

Reviews (4)

29 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
06/29/2010
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.
Rating: Unrated
12/09/2009
I can't believe how delicious this simple salad is. I'll be making this again and again.
Rating: Unrated
11/03/2009
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.
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Rating: Unrated
06/21/2009
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.