Wednesday, September 5, 2012

Garden Fresh Parsley & Quinoa Salad Recipe

Photo by Karinna Zarate

Garden Fresh Parsley & Quinoa Salad
Prep Time: 10 minutes (Quinoa prep: +15 minutes)
Difficulty:  Easy
Serves: 4

2 bunches Parsley
1 1/2 cups cooked Quinoa
1 medium sized Tomato (or 1/2 cup Cherry Tomatoes)
1/2 small Onion (Yellow or Red Onion)
1/4 cup Ponzu Sauce 
Garlic Powder, Salt, Pepper, to taste
Fresh squeezed Lemon, to taste
2 tablespoons Extra Virgin Olive Oil

Wash your vegetables well with a fruit & vegetable wash product like Environné to ensure the removal of dirt or bacteria.  Chop the parsley, removing the stems,chop onions and tomato and place in a medium-sized salad bowl. Add the cooked Quinoa (you can prepare your Quinoa in advance or make extra for dinner the night before and place in the refrigerator overnight) and mix.  Add the Tomato and Onion, Ponzu Sauce, Lemon Juice, and Olive Oil.  Season with Garlic Powder, Salt, and Pepper to taste.

This salad keeps well for about one to two days when refrigerated but tastes best fresh.

Ponzu sauce is a Soy-Citrus sauce used in Japanese Cooking.  I use Marukan which is a 100% Vegan version of Ponzu (some brands have fish ingredients).  You can find Ponzu Sauce at your local grocery store in the Asian section, or at your local Asian Market like 99 Ranch or my personal favorite: Mitsuwa.  Ponzu is not gluten-free.

This can easily be converted into a Quinoa-Tabbouleh if you prefer Mediterranean flavors by omitting the Ponzu Sauce and increasing the Olive Oil by two more tablespoons.

* Choose Organic produce when available and always wash vegetables well.

Quinoa High Protein Facts
Parsley Nutrition Facts



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