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.
RecipeSavants.comQuinoa, 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, RecipesVegetablesMediterraneanQuinoa And Parsley SaladPT45MServes 4
Ingredients:
1 Cup Water0.5 Cup Quinoa0.5 Cup Dried Cranberries0.5 Cup Tomatoes0.5 Cup Green Onions0.75 Cup Fresh Parsley Leaves1 Tablespoon Extra-Virgin Olive Oil3 Tablespoons Fresh Lemon Juice1 Tablespoon Honey0.25 Teaspoon Salt0.25 Teaspoon Freshly Ground Black Pepper0.25 Cup Unsalted Pumpkin SeedsIn 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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