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