How long does it take to make Mediterranean Quinoa Salad with Parsley Microgreens?
This recipe takes approximately 25 min total.
25 min
· Serves 2
· Updated February 21, 2026
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Parsley microgreens are best added fresh as a finishing ingredient. This colorful quinoa salad combines the nutty flavor of quinoa with the freshness of parsley microgreens, perfect for a nutritious lunch or light dinner.
This recipe takes approximately 25 min total.
Parsley microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
1 cup quinoa, rinsed
2 cups water
1 cup cherry tomatoes, halved
1 cucumber, diced
½ red onion, finely chopped
1 cup parsley microgreens
30ml olive oil
Juice of 1 lemon
Salt and pepper to taste
In a medium saucepan, combine quinoa and water; bring to a boil, then reduce heat and simmer for 15 minutes or until water is absorbed; fluff with a fork.
In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley microgreens.
Drizzle with olive oil and lemon juice; season with salt and pepper.
Toss gently to combine all ingredients thoroughly.
Serve chilled or at room temperature, enjoying the fresh flavors.
Parsley and parsley microgreens share the same aromatic and phytochemical profile, with research focused on the flavonoid apigenin, vitamin K content, and folate. They are used as a fresh finishing element on proteins, pastas, and composed plates.
• Parsley and parsley microgreens have been studied for flavonoid content, particularly apigenin, which is present in both mature and microgreen forms.
moderate evidence• Parsley is a recognized dietary source of vitamin K and folate, with microgreen concentrations studied in the broader microgreens nutrition literature.
moderate evidence• Aromatic and flavor characteristics in parsley microgreens vary by variety and harvest stage.
strong evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017