1 cup water
1/2 cup uncooked quinoa
3/4 cup fresh parsley leaves [could be less]
1/2 cup thinly sliced celery
1/2 cup thinly sliced green onions
1/2 cup finely chopped dried apricots [or dates]
3 tablespoons fresh lemon juice
1 tablespoon olive oil
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup unsalted pumpkinseed kernels, toasted
Bring water and quinoa to a boil in a medium saucepan. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Spoon into a bowl; fluff with a fork. Add parsley, celery, onions, and apricots.
Whisk lemon juice, olive oil, honey, salt, and black pepper. Add to quinoa mixture, and toss well. Top with seeds.
4 servings.
From Cooking Light magazine, Dec. 2010, p. 185.
Finally made this 4/19/16 and it is delicious - incredibly light and fresh-tasting! I was generous with the lemon juice and used dates instead of apricots. Jim felt a little less parsley would be more to his taste.
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