Quinoa Crunchy Salad


8 servings (1 serving = ½ cup)

Prep time: 35 mints



1 cup quinoa (rinsed)

2 cups of water

5 diced cherry tomatoes

¼ cup grated parmesan cheese

½ cup diced and seeded cucumbers

3 chopped green onions

¼ cup chopped, fresh mint

4 tbsp. olive oil

½ cup chopped, flat-leaf parsley

2 tbsp. fresh lemon juice

1 tbsp. grated lemon rind, zest

½ head Bibb or Boston lettuce (separated into cups)



Rinse the quinoa once clear under cool running water and rinse it properly.

Over medium-high heat, put the quinoa in a pan and toast for 2 minutes, mixing periodically. Mix in 2 cups of water and get it to a boil. Decrease the heat to low, then cover the pan and cook for 8-10 minutes. Let it cook and fluff it with a fork.

Combine the lemon juice, herbs, olive oil, and zest with the onions, tomatoes, and cucumbers. To the mixture, add the cooled quinoa. Spoon the mixture into cups of lettuce, then dust the top with parmesan cheese.


Nutrition per Serving

Calories; 158 kcal,

Protein; 5 g,

Sodium;​46 mg,

Phosphorus; 129 mg,

Dietary Fiber; 2.3 g,


Potassium; 237 mg.




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