VegBatch
← All recipes

Quinoa Parsley & Apricot Salad

A cold quinoa salad tossed with plenty of Italian parsley, celery, green onion and chopped dried apricots, dressed with lemon, olive oil and honey. Pumpkin seeds go on top for crunch, and it keeps well for lunches.

salad · vegetarian

Ingredients

  • 1 cup water
  • ½ cup quinoa
  • ¾ cup Italian parsley leaves
  • ½ cup celery, sliced
  • ½ cup green onion, sliced
  • ½ cup dried apricots, chopped
  • 3 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup pumpkin seeds

Method

  1. Cook quinoa / cool.
  2. Add parsley, celery, green onion, apricot
  3. Whisk lemon jc, olive oil, honey, s/p
  4. Toss together - top w/ pumpkin sds