Quinoa and Parsley Salad

Quinoa and Parsley Salad

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Course: Main Course, Salad, Side Dish
Cuisine: American
Keyword: healthy, quick
Servings: 4
Calories: 238kcal


  • 1 cup water
  • 1/2 cup uncooked quinoa
  • 3/4 cup fresh cilantro leaves
  • 1/2 cup red bell pepper diced
  • 1/2 cup green onions thinly sliced
  • 1/2 cup cucumber diced
  • 4 tablespoon fresh lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon agave
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon black sesame seeds


  • Bring water and quinoa to a boil in a medium sauce pan. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.
  • Spoon into a bowl; fluff with a fork. Add cilantro, red bell pepper, cucumber and onions.
  • Add cilantro, red bell pepper, cucumber and onions.
  • Whisk lime juice, olive oil, agave, salt, and black pepper.
  • Add to quinoa mixture, and toss well. Top with seeds.


Calories: 238kcal | Carbohydrates: 35g | Protein: 6g | Fat: 8.6g | Fiber: 4g

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