Rating: 3 stars
3 Ratings
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  • 3 Ratings

Serve this refreshing Parsley, Mint, and Quinoa Salad with tangy Greek yogurt, and scoop it all up with homemade pita chips.

Martha Stewart Living, April 2011

Gallery

Credit: Katie Quinn Davies

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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Reviews

3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0