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