Parsley Mint And Quinoa Salad Food

PARSLEY, MINT, AND QUINOA SALAD

Parsley, Mint, and Quinoa Salad image

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

Provided by Martha Stewart

Time 15m

Number Of Ingredients 10

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

Steps:

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

QUINOA, PEAS, AND MINT TABBOULEH

Quinoa, Peas, and Mint Tabbouleh image

Provided by Michael Solomonov

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup quinoa
1 cup fresh peas or thawed frozen peas
1 cup chopped fresh parsley
1/4 cup diced red onion
3 tablespoons lemon juice
3 tablespoons olive oil
2 tablespoons chopped fresh mint
Pinch ground Aleppo pepper
Kosher salt

Steps:

Cook the quinoa in 1 cup boiling water in a small saucepan, covered, for 15 to 20 minutes, until all the liquid has been absorbed. Bring a pot of salted water to a boil and cook the peas until tender, about 2 minutes. Drain, submerge in ice water to cool quickly, and mash with a fork. Combine the quinoa and mashed peas with the parsley, onion, lemon juice, oil, mint, Aleppo pepper, and a big pinch of salt in a medium bowl. Toss to combine and serve.
Photograph copyright © 2015 by Michael Persico

QUINOA SALAD

Quinoa Salad image

Salads are not just for summer but for all year round. They can be crisp and light, stimulating and spicy, or substantial and satisfying. Imagine tempting appetizers, complementary accompaniments, refreshing palate cleansers, or filling main course, and don't forget that fruit salads make delicious desserts. How about mixing...

Provided by Carol White

Categories Other Salads

Time 30m

Number Of Ingredients 14

Ingredients

2 c cooked quinoa ( follow package directions)
1/4 c extra-virgin olive oil
1/4 c fresh squeezed lemon juice
2 Tbsp lemon zest
1/2 c diced red onions
2 Tbsp apple cider vinegar (organic/raw unfiltered)
1/2 c yellow or red bell peppers diced
1 medium english cucumber, peeled, and diced
1 medium tomato (diced) no seeds or pulp
1/2 c pitted, slice kalamata olives
1/4 c finely chopped fresh parsley
1/4 c fresh mint leaves chopped finely
1/2 tsp ground cumin
salt and pepper to taste

Steps:

1. Follow package directions for cooking quinoa. Then set aside to let cool.
2. In a large bowl, combine all ingredients and gently blend well. Covered and let marinate in the refrigerator for about an 30 minutes or longer. Then serve with other veggies.
3. Quinoa - Trying to add more healthy whole grains to your diet? Choosing quinoa is a nutritious and easy to prepare whole grain to begin with. Yes, quinoa is healthy, but just how healthy is it? Get the straight nutritional facts and nutrient data about this healthy gluten-free and low-fat grain. Quinoa is a great food not just for vegetarians and vegans, but for anyone looking to lower their cholesterol or add fiber to their diet.
4. Apple Cider Vinegar - is a helpful health tonic that has shown promise in helping diabetes, cancer, heart health, high cholesterol, and weight loss, and for years people have used apple cider vinegar as a folk remedy to lower fever and aid indigestion. Reach for apple cider vinegar to cure everything from the hiccups to common cold symptoms.

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