Fluffy quinoa tossed with fresh parsley, mint, tomatoes and cucumber in a zesty lemon dressing. A fresh, filling Mediterranean lunch bowl that’s naturally gluten-free.
Ingredients:
- 180g quinoa, rinsed
- 360ml water
- 1 large bunch fresh parsley, finely chopped
- 10 fresh mint leaves, finely chopped
- 250g cherry tomatoes, quartered
- 1 cucumber, diced
- 3 spring onions, thinly sliced
- 3 tbsp extra virgin olive oil
- Juice of 1 large lemon
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
- Bring the water to a boil, add quinoa, reduce heat, cover and simmer for 15 minutes until fluffy. Let cool.
- In a large bowl, combine cooled quinoa with parsley, mint, tomatoes, cucumber and spring onions.
- Whisk olive oil, lemon juice, salt and pepper; pour over the bowl and toss well.
- Chill for 15 minutes before serving for best flavor.
Prep time: 15 min | Cook time: 15 min | Servings: 4 | Calories: ~280 per serving
Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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