At a glance

Read through the method once, then prep the ingredients in the order listed.

• Yield: 2 servings
• Prep time: 15 minutes
• Cook time: 15 minutes

For the most consistent result, use the listed weights when available; household measures are rounded.

Estimated nutrition per serving

Serving basis: One serving from the final reviewed yield of 2 servings.

• Calories: 470 kcal
• Protein: 11 g
• Carbohydrates: 54 g
• Fat: 25 g
• Fiber: 6 g
• Sodium: 603 mg

Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.

Ingredients

Have these measured and ready before you begin.

• 130 g (4.6 oz) quinoa
• 1 bunch parsley
• 1 tomato
• 1 cucumber
• 3/4 cup plus 1 tablespoon (195–200 ml) water

Dressing

• 3 tbsp olive oil
• 2 teaspoons (10 ml) pomegranate molasses
• 1/2 tsp fine salt

Directions

1. Rinse the quinoa thoroughly and drain. Put it in a saucepan with 3/4 cup plus 1 tablespoon (195–200 ml) water.

2. Bring to a boil, cover, reduce the heat, and cook until the water is absorbed. Remove from the heat and rest, covered, for 5–10 minutes; fluff and cool slightly.

3. Chop the parsley, tomato, and cucumber and combine them in a bowl. Add the quinoa.

4. Whisk the olive oil, pomegranate molasses, and salt together.

5. Pour the dressing over the salad, toss well, and serve promptly.

Sources

1. USDA FoodData Central — April 2026 data release