Tuesday, May 29, 2012

RECIPE: Quinoa and Parsley Salad

I made a slight change to this recipe originally from Cooking Light Magazine. The original recipe calls for pumpkin seeds, but I used shaved almonds instead. This is a very flavorful salad. The Quinoa packs a good amount of vegetable protein.

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

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 shaved almonds

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 almonds.

Nutritional Information

Amount per serving
  • Calories: 238
  • Fat: 8.6g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 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,

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