This clean, vibrant salad is everything we love in a summer side—light, lemony, and full of fresh herbs. But what makes this quinoa cilantro salad different is the method: a smart cooking technique that makes quinoa fluffier and easier on your gut.
Instead of following typical package directions, we cook quinoa just like pasta—boiled in salted water and drained in a fine-mesh strainer. This helps remove oxalates (naturally occurring compounds that can irritate digestion in some people) and results in a better texture. The result? A salad that’s just as supportive as it is satisfying.
Paired with garlic, lemon, parsley, and cilantro, this dish is rich in flavor and gentle on your system. Serve it at room temperature or chilled, and let your herbs do the heavy lifting.
Quinoa Cilantro Salad with Lemon and Garlic
Ingredients
Salad
- 1 cup quinoa, cooked and chilled (see note below)
- 1 tablespoon Celtic sea salt
- 1 cup filtered water
- ½ bunch cilantro, washed, spun dry, and chopped
- ½ cup corn, chopped
- ½ cup parsley, minced
Dressing
- 2 garlic cloves, minced
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons organic, unfiltered olive oil
Directions
- Bring a tall pot of salted water (with 1–2 teaspoons of Celtic sea salt) to a rolling boil. Add the quinoa and cook uncovered for 12–15 minutes, just like pasta. Drain using a fine-mesh strainer, then fluff with a fork and let cool completely.
- Place the cooked quinoa in a large bowl.
- In a small bowl, whisk together garlic, lemon juice, olive oil, and sea salt. Pour over the quinoa and toss well.
- Add cilantro, corn, and parsley. Toss gently to combine.
- Serve at room temperature or chill for 30 minutes to let the flavors meld.
