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Chopped Red Quinoa Salad tossed in Parsley Salsa Verde

I have the perfect recipe for quick, seasonal, healthy dinner that you can make in about thirty minutes. I start with a beautiful salad base of romaine and chopped cabbage, then add gluten free whole grains (in this case quinoa, but you could also use another grain of your choice), and top with additionl healthy fats and proteins (roasted wild salmon or cripsy tempeh are preferred). This red quinoa salad is the ideal dinner and this fresh parsley salsa verde dressing is one you can make in a large batch and use for everything. As is usual with many of my recipes, ingredients can be subbed out as you desire to make it to your tastes.

Chopped Red Quinoa Salad tossed in Parsley Salsa Verde

Serves 4

1 cup red quinoa, cooked according to package directions
2 heads romaine lettice, cleaned and finely chopped
1 cup red cabbage, thinly sliced (mandolin is preferred, but cutting thin works too!)
4 red radish, scrubbed clean and thinly sliced (mandolin is preferred, but cutting thin works too!)
1 pound fresh sugar snap peas, thinly sliced
1 large english cucumber, diced
2 T. fresh mint, finely chopped
2 T. fresh chives or green onions, finely chopped
1/4 cup roasted sunflower seeds
Parsley Salsa Verde:
1/2 bunch parsley, washed and trimmed
1 T. capers
1 medium shallot, diced
1 garlic clove, crushed
1 poblano chili, deseeded and diced (could also use jalapeno)
2 anchovy (optional)
juice of 1 lime
1/3 cup extra virgin olive oil
Blend all ingredients in blender until smooth, save additional dressing for use throughout the week. 

Make dressing first, then set aside. Cook quinoa according to package directions and place in fridge to cool. Prepare your raw salad ingredients. Toss salad ingredients together, then drizzle with dressing and finish with sunflower seeds. Top with additional protein of your choice – roasted wild salmon or crispy tempeh strips.



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