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Herbed Quinoa Salad

Course: Salad
Cuisine: Mediterranean
Author: Gaby


  • 1 cup quinoa
  • 2 cups chicken stock
  • 1/3 cup chopped parsley
  • 1 cup chopped cilantro
  • 2 tbsp chopped tarragon
  • 2 tbsp chopped mint
  • 6 tbsp olive oil
  • 1 cup diced cucumber
  • 1 cup halved cherry tomatoes
  • sprinkle of feta cheese


  • Place the quinoa and the chicken stock in a pot. Bring to a boil and then reduce heat to a simmer. Let it cook for 15 minutes until all the water has evaporated. Remove from the pot and set aside.
  • In a food processor or blender, combine the parsley, cilantro, tarragon, mint and olive oil. Pulse until the mixture turns into a pesto-looking consistency.
  • Combine the herbed mixture with the cooked quinoa and toss to combine. Taste and season with salt and pepper.
  • Add the cucumbers, cherry tomatoes and sprinkle with feta cheese to finish.