Parsley Quinoa Salad Food
PARSLEY-QUINOA SALAD
This Parsley-Quinoa Salad can be made in advance and served at room temperature. Serve this salad alongside grilled chicken as a main for a delicious meal.
Provided by Martha Stewart
Categories Salad Recipes
Yield Serves 4
Number Of Ingredients 6
Steps:
- Combine the quinoa and 1 1/2 cups of water in a 2-quart saucepan over high heat. Bring to a boil, cover, reduce the heat, and simmer 10 to 12 minutes, until all of the water is absorbed. Drain and run under cold water. Toss in the remaining ingredients and serve.
PARSLEY SALAD
Steps:
- Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.
- In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.
PARSLEY, MINT, AND QUINOA SALAD
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
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 10
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.
TABBOULI / TABOULI / TABBOULEH SALAD (PARSLEY SALAD)
A Lebanese friend showed me how to make this back in 1996. It's my mother-in-laws favourite salad and I normally make it on request specially for her. I prefer flat leaf fresh parsley (also known as Italian Parsley) as it's better texture but curly leaf is alright. I normally buy the parsley and spring onions from the supper market prepacked bunches so if your measurements are slightly more or less it's alright, it doesn't have to be exact. The bourghul also soaks a lot of the moisture and I like Tabbouli to be moist not dried that's why there is a lot of lemons and olive oil. Like everything we cook it's all about the palate and who we are cooking for so if you choose to put less oil and lemons then it's ok. Salt and black pepper to taste, so feel free to add less but not to much. The secret to good Tabbouli is that everything should be finely chopped. Enjoy
Provided by Chef floWer
Categories Grains
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool.
- Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl.
- Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.
- Place over the cool bourghul and mix well.
- Serve.
- Refrigerate any left overs for about 2-3 days.
Nutrition Facts : Calories 165.2, Fat 9.1, SaturatedFat 1.3, Sodium 57.4, Carbohydrate 20.1, Fiber 5.3, Sugar 3.3, Protein 3.8
PEPPER AND QUINOA SALAD
Put a salad of quinoa, red bell peppers and toasted pecans on the table for an easy, hearty meal.
Provided by Food Network Kitchen
Time 25m
Yield 4-6
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil.
- Cook the quinoa in the boiling water until the grains are tender and begin to open, about 20 minutes; drain and put in a large bowl.
- Mash the garlic with a pinch of kosher salt and add to the bowl with the quinoa. Add the peppers, parsley, pecans, oil, vinegar, cinnamon and a couple grinds of black pepper. Toss to combine.
QUICK LEMON AND GARLIC QUINOA SALAD
Make and share this Quick Lemon and Garlic Quinoa Salad recipe from Food.com.
Provided by GinnyP
Categories Grains
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Boil the water in a large stock pot.
- Add salt and quinoa and boil for 10 minutes.
- Drain in a strainer (like pasta).
- Prepare dressing in a large bowl.
- Add carrots, seeds, parsley, and cooked quinoa, and toss well.
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