- Calories 238
- Fat 8.6g
- Satfat 1.3g
- Monofat 4.3g
- Polyfat 2.8g
- Protein 5.9g
- Carbohydrate 35.1g
- Fiber 3.6g
- Cholesterol 0.0mg
- Iron 4.6mg
- Sodium 172mg
- Calcium 47mg
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.
How to Make It
Step 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.
Step 2
Whisk lemon juice, olive oil, honey, salt, and black pepper. Add to quinoa mixture, and toss well. Top with seeds.
Did you use Italian parsley or curly parsley?
Delish
This is a very light-tasting and delicious recipe and I love it year-round.
CarMat's Review
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avocados's Review
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janiegd's Review
I love this salad! I always get requests for the recipe when I make it. I add a bit more olive oil, as the ratio seems to lemon-y. I also substitute cranberries for the apricots sometimes. Always delicious!!
Shaneorem's Review
Quick and easy to prepare. The flavors really come together to make a great tasting side dish. I will definitely make this again!
HashBrown's Review
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rockinmommy93's Review
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katerina's Review
This sals is a hit with all guest (they all asked me for the recipe!). I sometimes add fresh peach, too. Also, substitute pumpkin seeds with whatever toasted nuts I have on hand.
ChefAmandaLynn's Review
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