A flavorful and colorful salad, this can be served cold and tastes even better the second day!
1 cup water
1/2 cup uncooked quinoa
3/4 cup fresh parsley leaves
1/2 cup thinly sliced celery
1/2 cup thinly sliced green onions
1/2 cup finely chopped dried apricots
3 tablespoons fresh lemon juice
1 tablespoons olive oil
1 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup unsalted pumpkin seed kernels, toasted
Bring 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. Add to quinoa mixture, and toss well. Top with seeds.
We thank MyRecipes.com for this recipe.