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.
