Quinoa and Parsley Salad

Quinoa and Parsley Salad Recipe
Photo: Andrea Dorsey; Styling: Mindi Shapiro Levine
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. 

Yield:

4 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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

Pam Riesenberg, Millburn, New Jersey,

Cooking Light

December 2010
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