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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
1 cup water |
1/2 cup uncooked quinoa |
3/4 cup fresh parsley leaves |
1/2 cup thinly sliced celery |
1/2 cup thinly sliced green onions |
1/2 cup finely chopped dried apricots |
3 tablespoons fresh lemon juice |
1 tablespoon olive oil |
1 tablespoon honey |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/4 cup unsalted pumpkinseed kernels, toasted |
Directions:
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.
2. Whisk lemon juice, olive oil, honey, salt, and black pepper. Add to quinoa mixture, and toss well. Top with seeds.
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