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Lemony quinoa parsley salad. Unlike many American variants of this traditionally Middle Eastern dish, this is a green salad, not a grain salad. Great as an appetizer or side paired with hummus. I love to eat tabbouleh as a topping for Lebanese pita bread.


  • ½ c. quinoa, rinsed
  • 1 c. water
  • Pinch salt
  • 1 bunch fresh parsley, chopped
  • 1 bunch green onions, sliced
  • 1 cucumber, seeds scooped out, fine-diced
  • 1 pint grape tomatoes, diced
  • 1 tsp. sea salt
  • 1 Tbsp. Balsamic vinegar
  • ¼ c. lemon juice
  • ¼ c. olive oil


  1. Add quinoa to water in small pot and add pinch of salt. Bring to a boil and then cover and reduce heat to low. Simmer 12-15 minutes. Cool.
  2. Combine parsley, cucumber, tomatoes, green onions, sea salt, vinegar, lemon juice, and olive oil in a large bowl.
  3. Add cooled quinoa and mix well. May add more olive oil if salad appears dry.
  4. For best results, allow to marinate in airtight container in refrigerator for a few hours to overnight.
  5. Suggest serving with slices of pita bread and a side of hummus (drizzle hummus with olive oil and a dash of za’atar or paprika).

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Software engineer. Web designer. The Metanomicon creator / administrator. Professional geek. Former biologist, still science-lover. Foodie. Brain scars. Collector of graphic t-shirts, body modifications, and belt buckles. Loves dinosaurs.

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