Everyday Cooking

Chopped Parsley Salad with Quinoa, Comte + Pumpkin Seeds

October 15, 2013

Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: A game-changing trick for quinoa salad.

Chopped Parsley Salad from Food52

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Take it from a cook who’s made her fair share of grain salads: this one’s a little bit different, maybe a bit more special, than the others. My secret? I pumped up the ratio of herbs to quinoa here -- it truly is a parsley salad with quinoa and not the other way around. Also, I amplified the nutty flavors inherent in the grain by pairing it with my favorite nutty cheese, Comte, and a handful of toasted pumpkin seeds. My friend’s husband, while speaking of such things as fantasy football, looked up from a bowl of this salad to tell me how good it was -- and I felt like I had accomplished something.

(Note that this recipe calls for soaking the quinoa -- that is so that its cooking time is super quick. I do realize it’s a bit of a cheat for a true 20-minute meal, but I honestly felt that tossing quinoa and water together before I began my day was so negligible that it rounded down to zero effort.)

Chopped Parsley Salad with Quinoa, Comte + Pumpkin Seeds

1 cup quinoa (I used “rainbow”)
2 cups chopped parsley (leaves and stems from 2 bunches)?
1/2 cup toasted pumpkin seeds
1 1/2 cups grated Comte or sharp cheddar cheese
1 small shallot, finely chopped
2 tablespoons olive oil
2 teaspoons red-wine vinegar?
Kosher salt and freshly ground black pepper 

See the full recipe (and save and print it) here.

As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.

Photo by Caroline Wright

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Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.


AntoniaJames October 15, 2013
Love it! If you wanted to make this vegan by omitting the cheese, what would you use in its place? Thanks so much. ;o)
ATG117 October 16, 2013
I could see using tofu or a bean as a vegan substitute for the cheese. (That flavor combo is hard for me to envision here anyway)