Quinoa Parsley Salad
Of course, you can other diced raw veggies to this, such as zucchini, peppers, etc.- but this version highlights the fine taste of parsley.
2 c. cooked quinoa, cooled
1/2 c. parsley, coarsely chopped
1/2 c. celery, chopped
1/4 c. green onion, thinly sliced
1/2 c. dried cranberries
2 Tbsp. lemon juice
1 Tbsp. olive oil
1 Tbsp. honey
Salt and pepper to taste
Combine quinoa, parsley, celery, onion, cranberries in a bowl and set aside. Whisk together lemon juice, olive oil, honey, salt and pepper and toss with quinoa mixture.
Recipe created or adapted by Liz Talley, Urban Graze
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