Cucumber Quinoa Salad w/ Parsley & Potatoes


Time: 2-4 hours or overnight for best results
Yield: 4-6 Servings
(12 Item Recipe)

Naturally Vegan & Vegetarian


4 Cups Cooked Organic Quinoa, cool
1 Stalk Organic Celery, minced
1 Small Organic Onion, minced
1 Large Clove Organic Garlic
1 Small Organic Cucumber, cut into half moons
3 Organic Scallions, diced fine
2 Medium pre-cooked red skin potatoes, finely diced
3 Tablespoon Extra Virgin Olive Oil or coconut oil
1 Pinch Organic Cayenne Pepper
2 Tablespoons fresh Organic Parsley
2 Tablespoons Organic Lemon Juice
Sea Salt to taste (optional)


Preheat pan on medium heat.  Add 1 Tablespoon olive oil.  Saute onions until tender then add red skin potatoes.  Set aside cooling until it reaches room temperature.  In a large mixing bowl, take quinoa, celery, garlic, cucumber and scallions, mixing together.  When potato and onions are cooled to room temperature, add to quinoa mixture.  Then add chopped parsley stirring until all ingredients are evenly distributed.  Add remaining olive oil, lemon juice, cayenne and sea salt if desired.  Cover and allow to sit 2-4 hours or overnight for best flavor.  Can be served chilled or at room temperature.


This is a super healthy and delicious salad that can be eaten anytime.  The combinations of taste and texture add a nice crunch and make this a super delicious anytime salad.  Can be a wonderful side, snack or served as a main course.  I love to have this ready in the fridge for busy days to take on the go.  Makes a quick, healthy meal on the run without sparing your nutrition.  This low fat salad packs nutrient rich protein, carbs and other essential nutrition. Stores well and travels nicely.


7 Comments Add yours

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