Quinoa tomato salad with parsley

Quinoa tomato salad with parsley

For a low-carb dinner

25 mins

Nutritional value: per portion

Calories 86 kcal
per 100 g
Carbs 10 g
per 100 g
Protein 3 g
per 100 g
Fat 3 g
per 100 g


40 g quinoa
100 g cherry tomatoes
50 g yoghurt (1.5% fat)
125 ml vegetable stock
1/2 bunch of parsley
1 spring onion
1 tbsp olive oil
2 tbsp lemon juice

Preparing the quinoa tomato salad with parsley

  • Boil the vegetable stock. Rinse the quinoa with hot water, sprinkle it in and let is simmer on a low heat for 15 min., then let it cool.
  • While it cools, wash your parsley, remove the stems and finely chop. Wash, clean and cut the spring onions into fine rings. Wash and quarter the cherry tomatoes.
  • Mix the lemon juice and olive oil  with a good pinch of salt, some chilli powder and cumin for a marinade. Mix the tomatoes, spring onions and parsley into the quinoa and spice with the marinade.
  • To finish, mix your yoghurt until it is smooth and spice with salt and chilli powder. Serve the yoghurt with the quinoa salad.


Quinoa, also known as ‘the gold of the Incas’ is the perfect plant-based source of protein that contains all 9 essential amino acids. It is also rich in essential vitamins & minerals.