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.

Note:

Pam Riesenberg, Millburn, New Jersey,

December 2010
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