Tomato and Parsley Quinoa

One of the best things about quinoa is how versatile it really is for meals. I know the word “quinoa” (pronounced keen-wah) is new to a lot of people. However, it’s an ancient grain full of fiber and protein; not to mention it is naturally gluten free! It has a texture similar to couscous and easily takes the place of pasta or rice in many dishes. I buy the Ancient Harvest Organic Quinoa Traditional brand (no, I don’t advertise for them) and it’s pre-washed and ready to cook.

If you have joined The Fresh 20 gluten free meal plans, you would have seen this recipe last week!

This recipe took 20 minutes to make and serves four.


  • 1 cup of quinoa
  • 2 cups of water (or according to package)
  • 1/4 tsp sea salt
  • 1 tomato, chopped (Cherry or grape tomatoes have more flavor)
  • 1 Tbsp fresh parsley, chopped
  • Salt and pepper, to taste
  1. Place 1 cup of quinoa and 2 cups of water in a 1.5 qt saucepan and bring to a boil.
  2. Reduce to a simmer, cover and cook until all water is absorbed (10-15 min). It’s done when the grain is soft and translucent (pictured above).
  3. Fluff with a fork
  4. Stir in tomatoes and parsley
  5. Add salt and pepper, to taste
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