Crunchy Quinoa Salad

Crunchy Quinoa Salad

This crunchy, colorful quinoa salad combines the nutty flavor of protein-packed quinoa with tomatoes, cucumbers, green onions, fresh mint and parsley. Spoon the salad onto Bibb lettuce leaf “cups” for even more cool crunch.


  • 1 cup quinoa, rinsed
  • 2 cups water
  • 5 cherry tomatoes, diced
  • ½ cup cucumbers, seeded and diced
  • 3 green onions, chopped
  • ¼ cup fresh mint, chopped
  • ½ cup flat leaf parsley, chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon grated lemon rind (zest)
  • 4 tablespoons olive oil
  • ¼ cup parmesan cheese, grated
  • ½ head Boston or Bibb lettuce, separated into cups


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Rinse quinoa under cold running water until clear, then drain well.
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Place quinoa in a pan over medium-high heat and toast for 2 minutes, stirring frequently. Add 2 cups of water and bring to a boil. Reduce heat to low, cover pan and simmer for 8–10 minutes. Let cook and fluff with a fork.
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Combine the tomatoes, cucumbers and onions with the herbs, lemon juice, zest and olive oil. Add the cooled quinoa to the mixture.
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Spoon the mixture into lettuce cups, then sprinkle parmesan cheese on top.
Contributed by
Vicky G., Chicago, Illinois.

Nutrition Per Serving


158 cal

Total Fat

9 g

Saturated Fat

2 g

Trans Fat

0 g


2 mg


46 mg


16 g


5 g


129 mg


237 mg

Dietary Fiber

2.3 g


61 mg

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