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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