Rating: 5 stars
19 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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. 

Pam Riesenberg, Millburn, New Jersey
Recipe by Cooking Light December 2010

Gallery

Credit: Andrea Dorsey; Styling: Mindi Shapiro Levine

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

238 calories; fat 8.6g; saturated fat 1.3g; mono fat 4.3g; poly fat 2.8g; protein 5.9g; carbohydrates 35.1g; fiber 3.6g; iron 4.6mg; sodium 172mg; calcium 47mg.
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