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Photo: Andrea Dorsey; Styling: Mindi Shapiro Levine Photo by: Photo: Andrea Dorsey; Styling: Mindi Shapiro Levine

Quinoa and Parsley Salad

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. 

Cooking Light DECEMBER 2010

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

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.

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
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Quinoa and Parsley Salad Recipe

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