Quinoa and Parsley Salad
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Ingredients
1 cup of water
½ cup raw quinoa
¾ cup fresh parsley leaves
½ cup thinly sliced celery
½ cup green onion, thinly sliced
½ cup dried apricots, finely chopped
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon honey
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup unsalted pumpkin seed kernels, toasted
To make
This gorgeous quinoa salad takes on color thanks to dried apricots, fresh parsley and green onions. Bonus: the next day it will be just as delicious (if not better).
Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Spoon into a bowl; beat with a fork. Add the parsley, celery, onion and apricots.Whisk together the lemon juice, olive oil, honey, salt and black pepper. Add to the quinoa mixture and mix well. Sprinkle seeds on top.
Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce heat, and simmer for 20 minutes or until liquid is absorbed. Spoon into a bowl; beat with a fork. Add the parsley, celery, onion and apricots.Whisk together the lemon juice, olive oil, honey, salt and black pepper. Add to the quinoa mixture and mix well. Sprinkle seeds on top.
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Author:Admin
Published: 11/20/2023 9:40 PM
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