Quinoa salad with parsley lime dressing

November is here and although the blogging  world is already overflowing with pumpkin and and apple recipes, yours truly is sharing a salad 🙂

In my defence, there is something that you have to understand.

One of the most disorienting things about living in the UAE is the fact that the fall months (October through December) are the equivalent of spring back home. Temperatures drop to the twenties centigrade (we are still dancing between 30 and 35C at the moment but we’re getting there),trees bloom, you can actually see fresh green grass growing if you venture away from the beaten paths and everywhere you go you are bombarded with commercials for picnic supplies, camping equipment and grilling recipes.

Don’t get me wrong, I love all that! but the fact that it is happening in NOVEMBER is something that I can’t seem to get used to! November in my book is the month for cold morning breeze, cloudy afternoons and rainy evenings. It is the month for warm drinks and comforting soups. Trying to adjust to the fact that it is now the month of seaside picnics has left me with the deepest respect for people who grow up in the Northern hemisphere then move to the Southern hemisphere. If I am having trouble adjusting to three missed up months, I can only imagine how it must be for them!

Quinoa salad.jpg

Lately I have been trying to reduce the amount of animal protein in my family’s diet and replace it with healthier options. One of our favorite substitutes has been quinoa. We love it in tabbouleh, in puddings and it has become one of my go to staples in salads.

Today’s salad is a fiesta of colors, textures and flavors. Creamy avocado, fruity mango, refreshing lettuce, and earthy beans. All brought together by a refreshingly green parsley lime salad that I can’t stop raving about.

Quinoa salad with parsley lime dressing

  • Servings: 4
  • Difficulty: easy
  • Print

A fresh, light, Mexican-inspired salad recipe


Recipe by: Chef in disguise


  • 1.5 cup cooked quinoa (I cook my quinoa using this technique)
  • ½ cup corn kernels
  • 3 cups romaine lettuce, chopped
  • 1 cup parsley leaves
  • 1 large plum tomatoes, chopped
  • ½ (15 ounce) can black beans, rinsed and drained
  • 1 avocado, halved, pitted, peeled, and chopped or sliced
  • 1 medium mango peeled and cut into cubes
For the parsley lime salad dressing
  • ¼ cup  labneh (or sour cream)
  • 1/4 cup greek yogurt
  • 1 cup fresh parsley chopped
  • 3-4 tablespoons olive oil
  • 1-2 cloves of garlic chopped
  • 2 tablespoons lime juice
  • Salt and pepper to taste


1.Prepare the dressing by blending all of the ingredients in a blender or food processor

2.In a large bowl add all the salad ingredients and toss gently to combine

2.Drizzle the dressing over the salad immediately before serving.

This dressing will last for 3-5 days in the fridge



الكمية تكفي لثلاثة أو أربعة أشخاص


ربع كوب من اللبنه

ربع كوب من اللبن الرائب

كوب من البقدونس المقطع

ثلاث أو أربع ملاعق كبيرة من زيت الزيتون

حبة أو حبتان من الثوم المقطع

ملعقتان كبيرتان من عصير الليمون الأخضر

الملح والفلفل حسب الرغبة


كوب و نص من الكينوا المطبوخه

نصف كوب من حبوب الذُّرة

ا كوب من اوراق البقدونس

ثلاثه أكواب من الخس الروماني المقطع

حبه من الطماطم مقطعه الى مكعبات

نصف علبة من الفاصولياء الحمراء

حبة أفوكادو مقشّرة ومنزوعة البذرة ومقطعّة

حبه مانجو مقشره و مقطعه الى مكعبات

 طريقة التحضير

حضري الصلصلة:

قومي بخلط مكونات الصلصلة معاً في خلاط حتى تتجانس وتصبح ناعمة، ثم ضعيها جانباً

حضري السلطة:

ضعي كل المكونات في وعاء و قلبي بلطف حتى تتمازج

اضيفي الصلصه قبل التقديم مباشره