Easy 25 min

Cucumber, Tomato, and Parsley Quinoa Salad

A healthy, simple  salad that will fill you up!

Products used for this recipe


1 cup quinoa

1 pint grape tomatoes, split into quarters

1 large cucumber, seeds removed, cut into ½ inch slices

½ tsp salt

2 small shallots, minced

1/2 cup roughly chopped flat-leaf parsley leaves

1/4 cup roughly chopped fresh mint leaves

5 tbsp COLAVITA extra-virgin olive oil

2 tbsp COLAVITA red wine vinegar

Freshly ground black pepper to taste


  1. Combine Quinoa with 2 cups of water in a small pan bring to simmer, cook at low simmer for 8 – 10 minutes then shut off the heat and allow the mix to slowly cool with the remaining water.
  2. Once cooled down strain the mix through a fine mesh strainer and rinse under cold water allowing the quinoa to fully drain and cool.
  3. While the Quinoa is cooking combine the diced tomato, cucumber, herbs, oil, vinegar salt and pepper and mix well.
  4. Once the quinoa is cooled, combine all the ingredients and serve. Any left over salad can be held in the refrigerator and eaten as a snack or side dish within 2 -3 days.
Follow us on: