Quinoa and Parsley Salad

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

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Nutritional Information

Amount per serving
  • Calories: 238
  • Fat: 8.6g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 2.8g
  • Protein: 5.9g
  • Carbohydrate: 35.1g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 4.6mg
  • Sodium: 172mg
  • Calcium: 47mg

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