Quinoa Parsley Salad

Yield: 4 servings


  • 1 cup water
  • 1/2 cup uncooked quinoa, rinsed
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 cup parsley leaves, roughly chopped
  • 1/2 cup thinly sliced celery
  • 1/2 cup thinly sliced green onion
  • 1/2 cup finely chopped dried apricots
  • 1/4 cup pumpkin seeds


  1. Boil water and quinoa in a medium saucepan; cover, reduce heat, and simmer for 20 minutes or until the liquid is absorbed
  2. Whisk lemon juice, olive oil, honey, salt and pepper together in a small bowl while the quinoa is cooking
  3. Fluff quinoa with a fork and place it in a bowl
  4. Add the parsley, celery, onion and apricots
  5. Toss with lemon juice dressing to coat and top with the pumpkin seeds

Nutrition Information

Protein: 5 grams
Carbohydrates: 33 grams
Fat: 6 grams
Sodium: 160 milligrams
Fiber: 4 grams
Saturated fat: 1 gram

This article originally appeared on MGHBeFit.com, an employee wellness program sponsored by MGH Nutrition and Food Services.