Quinoa Salad With Fresh Mint and Parsley Recipe

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Updated on 03/14/22
Quinoa salad with fresh herbs and pecans

 Jolinda Hackett

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 4 to 5 servings
Nutrition Facts (per serving)
242 Calories
17g Fat
19g Carbs
5g Protein
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Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 242
% Daily Value*
Total Fat 17g 22%
Saturated Fat 2g 10%
Cholesterol 0mg 0%
Sodium 446mg 19%
Total Carbohydrate 19g 7%
Dietary Fiber 4g 14%
Total Sugars 1g
Protein 5g
Vitamin C 11mg 55%
Calcium 42mg 3%
Iron 2mg 12%
Potassium 255mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Whole grain quinoa seasoned with fresh herbs, including fresh mint, parsley, lemon juice, and green onions, makes this salad recipe low-fat, as well as vegetarian and vegan. Don't let that scare you―it tastes good too and is just bursting with plenty of fresh ​flavor. 

Whole grain quinoa cooks quicker than most other grains and is an excellent source of vegetarian protein with about 11 grams of protein per cup of cooked quinoa. This quinoa, pecan, and fresh herb salad is both vegetarian and vegan, and it should be gluten free as well, however, many garlic salts will have additives which may contain hidden gluten, so if you need this recipe to be gluten free, carefully read the label of your garlic salt, or use a gluten-free alternative to season your salad.

Ingredients

  • 2 cups quinoa, precooked

  • 1/2 cup pecans

  • 3 tablespoons chopped fresh mint

  • 1/2 cup chopped fresh parsley

  • 3 medium scallions, or green onions, chopped

  • 3 tablespoons olive oil

  • 2 tablespoons lemon juice

  • 1 teaspoons garlic salt

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. In a large bowl, combine the quinoa, nuts, parsley, and mint.

  2. In a separate bowl, whisk together the olive oil, lemon juice, and garlic salt, then pour over the precooked quinoa. Gently toss this dressing together with the quinoa to disperse evenly and combine well.

  3. Season with a generous amount of salt and pepper.

  4. Place your quinoa salad in the refrigerator and allow to chill for at least 15 minutes before serving to let the flavors blend.

  5. Gently toss again before serving, and taste to see if more salt and pepper is needed; adjust seasonings to taste. 

Recipe Variations

  • Substitute the pecans for pine nut or almonds if you prefer.