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Quinoa and Parsley Salad

Photo: Andrea Dorsey; Styling: Mindi Shapiro Levine
Yield 4 servings (serving size: about 2/3 cup)
This gorgeous quinoa salad pops with color from dried apricots, fresh parsley, and green onions.  Bonus: It tastes just as good (if not better) the next day. 

Ingredients

  • 1 cup water
  • 1/2 cup uncooked quinoa
  • 3/4 cup fresh parsley leaves
  • 1/2 cup thinly sliced celery
  • 1/2 cup thinly sliced green onions
  • 1/2 cup finely chopped dried apricots
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup unsalted pumpkinseed kernels, toasted

Nutrition Information

  • calories 238
  • fat 8.6 g
  • satfat 1.3 g
  • monofat 4.3 g
  • polyfat 2.8 g
  • protein 5.9 g
  • carbohydrate 35.1 g
  • fiber 3.6 g
  • cholesterol 0.0 mg
  • iron 4.6 mg
  • sodium 172 mg
  • calcium 47 mg

How to Make It

  1. Bring water and quinoa to a boil in a medium saucepan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Spoon into a bowl; fluff with a fork. Add parsley, celery, onions, and apricots.

    Chopping Dried Fruit
  2. Whisk lemon juice, olive oil, honey, salt, and black pepper. Add to quinoa mixture, and toss well. Top with seeds.