• Liz Talley - Urban Graze

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

All rights reserved©

#salad

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