Quinoa and Parsley Salad

Reprinted with permission from the publisher, Oxmoor House, from Cooking Light Pick Fresh Cookbook by Cooking Light. Copyright 2013.

Quinoa and Parsley Salad

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    1 cup water 3 tablespoons fresh lemon juice
    1/2 cup uncooked quinoa 1 tablespoon olive oil
    3/4 cup fresh parsley leaves 1 tablespoon honey
    1/2 cup thinly sliced celery 1/4 teaspoon salt
    1/2 cup thinly sliced green onions 1/4 teaspoon black pepper
    1/2 cup finely chopped dried apricots 1/4 cup unsalted pumpkinseed kernels, toasted


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    • 1

      Bring 1 cup 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 in a small bowl. Add to quinoa mixture, and toss well. Top with pumpkin seeds.

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