• 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©


Recent Posts

See All

Potato Pea Salad

A refreshing summer salad! Serves 4 3 c. diced potatoes (about ¾"), steamed about 3-5 min. and cooled ½ - ¾ c. shelled peas (or frozen), steamed about 2-3 min. and cooled 1 Tbsp. olive oil 1 Tbsp. red

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now