Quinoa, parsley, celery, green onions and dried apricot pack this vegetarian salad bowl with plenty of plant-based proteins, vitamins and minerals. Refrigerate the leftover of this Mediterranean salad for easy, healthy grab-and-go lunch the next day. Smart Recipes, Mediterranean Recipes, Vegetables Recipes, Recipes Vegetables Mediterranean Quinoa And Parsley Salad Quinoa And Parsley Salad Recipe | RecipeSavants.com PT45M Serves 4 Ingredients: 1 Cup Water 0.5 Cup Quinoa 0.5 Cup Dried Cranberries 0.5 Cup Tomatoes 0.5 Cup Green Onions 0.75 Cup Fresh Parsley Leaves 1 Tablespoon Extra-Virgin Olive Oil 3 Tablespoons Fresh Lemon Juice 1 Tablespoon Honey 0.25 Teaspoon Salt 0.25 Teaspoon Freshly Ground Black Pepper 0.25 Cup Unsalted Pumpkin Seeds In a medium pan, add water and quinoa and bring to a boil. Reduce heat and simmer, covered, until all liquid is absorbed, 18-20 minutes. Transfer the cooked quinoa to a bowl and fluff with a fork. Add cranberries, tomatoes, onions, and parsley and stir to combine. In another bowl, add olive oil, lemon juice, honey, salt, and black pepper and beat until fully combined. Pour dressing over quinoa mixture and toss to coat well. Garnish with pumpkin seeds and serve.

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