Quinoa Salad With Parsley

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This nutritious and flavorful salad is a terrific way to use any leftover grilled asparagus or roasted Brussels sprouts.


Quinoa Salad With Parsley

  • ¾ cup red quinoa
  • ¾ cup white quinoa
  • 2 tablespoons extra virgin olive oil
  • 4 cups vegetable stock
  • 3 cups asparagus tips, roasted
  • 1 cup cilantro leaves
  • ½ cup Italian parsley leaves
  • Juice of ½ lemon
  • ¼ teaspoon ground marash pepper or ground black pepper
  • Salt, to taste


  1. Rinse the quinoa by placing in a fine mesh strainer and running under cold water, mixing well, for at least 2 minutes.
  2. Heat oil in a medium saucepan over medium-high heat until shimmering. Add the quinoa and toast, stirring constantly, about 2 minutes. Do not let the quinoa burn. Remove the pan from the heat and carefully add the stock (it will bubble furiously). Return to heat and bring to a boil. Cover and reduce heat to a simmer. Cook until quinoa is tender and germs are released, about 15 minutes. Fluff with a fork and place in a large serving bowl.
  3. Add the remaining ingredients and toss well. Add salt to taste. Serve at room temperature or chilled.

Kitchen Tips

  • Salad may be made up to 3 days in advance. Cover and refrigerate until use.

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