Quinoa and Parsley Salad

Yield: 4 servings (serving size: about 2/3 cup)

Ingredients

• 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  tablespoon  olive oil
• 1  tablespoon  honey
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 1/4  cup  unsalted pumpkinseed kernels, toasted

Preparation

1. 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.

2. Whisk lemon juice, olive oil, honey, salt, and black pepper. Add to quinoa mixture, and toss well. Top with seeds.

Nutritional Information

Calories:

238

Fat:

8.6g (sat 1.3g,mono 4.3g,poly 2.8g)

Protein:

5.9g

Carbohydrate:

35.1g

Fiber:

3.6g

Cholesterol:

0.0mg

Iron:

4.6mg

Sodium:

172mg

Calcium:

47mg

Pam Riesenberg, Millburn, New Jersey, Cooking Light, DECEMBER 2010