Recipe by

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Total time

30 minutes


Sides, Dinner, Lunch


  • ¾ cup quinoa (uncooked )
  • ½ cup parsley
  • ½ cup tomato (diced)
  • ¼ cup red onion (diced)
  • 1 clove garlic (minced)
  • 1 tbsp lemon juice
  • 1 tbsp olive oil ((divided))
  • salt and pepper


  1. Cook the quinoa according to package instructions. Let cool to room temperature.
  2. In a large bowl, mix together the qunioa, parsley, tomato, and onion. In a small bowl or jar, mix together the garlic, lemon juice, olive oil, salt, and pepper until completely emulsified.
  3. Pour half the dressing over the salad and toss to coat. Add more to taste if necessary. Let sit at room temperature for 10 minutes, or in the fridge for 30 minutes to overnight.
  4. View the recipe instructions at The Honey Blonde

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