Photo: Andrea Dorsey; Styling: Mindi Shapiro Levine
Yield
4 servings (serving size: about 2/3 cup)

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.

Ratings & Reviews

katerina
July 26, 2015
Did you use Italian parsley or curly parsley?

Delish

CandaceCH
December 27, 2015
This is a very light-tasting and delicious recipe and I love it year-round. 

CarMat's Review

tuky12982
May 07, 2014
N/A

avocados's Review

janiegd
April 27, 2014
N/A

janiegd's Review

CarMat
September 06, 2013
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

Shaneorem
August 06, 2013
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

jugorji
June 22, 2013
N/A

rockinmommy93's Review

GeeGeeChandler
May 02, 2013
N/A

katerina's Review

lolasmomma
March 12, 2013
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

Katmanduu
December 11, 2012
N/A