It’s lunch time and I feel like eating something grainy and crunchy and healthy. 

I don’t usually use a recipe when I make a quinoa salad; I just see whatever I have kicking around in the kitchen.

 For example today, I have a jar of pistachios on the counter, fresh mint in the fridge and a ripe tomato in the fruit bowl.

 Thirty minutes later I was eating this delicious salad.


  • 1 cup uncooked quinoa (cook according to package directions)
  • Zest from 1 lemon
  • Juice from 1 lemon
  • 1 TBS. honey
  • 1  cup chopped  pistachios (toasted if you like)
  • 1 cup finely chopped flat parsley
  • 1 cucumber, finely chopped (3/4 cup)
  • 1 medium tomato, finely chopped, discard seeds
  • 3 to 4 green onions, finely chopped (⅓ cup)
  • 1/3 cup finely chopped fresh mint
  • 3 Tbs. olive oil
  • salt and pepper to taste
  1. Place cooked quinoa in large bowl.
  2.  Stir in lemon juice and honey and let cool for 15 minutes.
  3.  Stir in remaining ingredients.
  4.  Season with salt and pepper and mix well

The longer this salad sits the better it gets, so if you have time make it early in the day.