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Quinoa and Parsley Salad

Adapted from Cooking Light, December 2010

Makes 4 servings, about 2/3 cup each

Cook’s Review:  “This was light, healthy, and very tasty.  The lemon and honey dressing brought out the flavors.”  ~Sarah W.

1 cup water
1/2 cup NOW Organic Quinoa Grain, uncooked
3/4 cup fresh parsley leaves
1/2 cup thinly sliced celery
1/2 cup thinly sliced green onion
1/2 cup NOW Dried Apricots, finely chopped
3 tablespoons fresh lemon juice
1 tablespoon Ellyndale Organics™ Extra-Virgin Olive Oil
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup NOW Raw Pumpkin Seeds

*NOW ingredients available at your local health food store

  1. Bring water and quinoa to a boil in a medium saucepan.
  2. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
  3. Spoon into a bowl; fluff with a fork.
  4. Add parsley, celery, onions, and apricots.
  5. Whisk lemon juice, olive oil, honey, salt, and black pepper.
  6. Add to quinoa mixture, and toss well.
  7. Top with pumpkin seeds.

Calories: 238
Fat: 8.6 g
Carbohydrates: 35.1 g
Fiber: 3.6 g
Protein, 5.9 g

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