Lemon-Parsley Gremolata with Quinoa Salad

Brynie Greisman Brynie Greisman
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Gremolata is an Italian condiment that’s super simple to put together. A sprinkle of it livens up a soup and enhances the flavor of fish, meat, grilled veggies, or pasta. Here it adds a burst of freshness to quinoa salad. So good and so good for you!

Yields 1/4 cup gremolata or 6-8 servings quinoa

50m 6
Easy Vegetarian Pescatarian Vegan Gluten Free No Refined Sugar Passover Parve

Directions

Prepare the Lemon-Parsley Gremolata

  1. Mix all ingredients in a bowl. Taste and adjust seasoning, adding more lemon or

    garlic if desired. This gremolata lasts a long time in the fridge.

Prepare the Quinoa Tabbouleh

  1. Rinse quinoa very well. Add it to a pot with two cups water. Bring to a boil, lower the heat, and cook for 15 minutes.

  2. Remove from heat and let it steep a few minutes. Then fluff with a fork.

  3. Place the quinoa in a large bowl. Add herbs and vegetables. Add the gremolata

    and toss. Taste and add more lemon juice or olive oil, if desired.

  4. Chill for 30 minutes before serving.

Credits

Tips:
Cooked quinoa, on its own, can be frozen and used as needed.

Notes:
Whereas the parsley has a robust flavor, the mint adds a cooling, slightly sweet, and balancing aromatic flavor to the tabbouleh. It provides a clean, fresh note to the overall salad profile. Don’t leave it out!

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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brynie greisman fresh gremolata herbs lemons parsley quinoa salad
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