Go Back Email Link
+ servings
Best Quinoa Salad with Parsley and Herbs

Quinoa and Parsley Salad

Annette Reeder - The Biblical Nutritionist
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 218


  • 1 cup water
  • 1/2 cup uncooked quinoa
  • 3/4 cup fresh parsley leaves
  • 1/2 cup thinly sliced celery
  • 1/2 cup thinly sliced green onions
  • 1/2 cup finely chopped dried apricots
  • 3 tbsp. fresh lemon juice
  • 1 tbsp. olive oil
  • 1 tbsp. honey
  • 1/4 tbsp. salt
  • 1/4 tbsp. black pepper
  • 1/4 cup unsalted pumpkin seed 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 pumpkin seed kernels and garnish with dried apricots.
  • Serve and enjoy!


Calories: 218kcalCarbohydrates: 31gProtein: 7gFat: 9gSaturated Fat: 1gTrans Fat: 1gSodium: 384mgPotassium: 522mgFiber: 4gSugar: 13gVitamin A: 1724IUVitamin C: 22mgCalcium: 59mgIron: 3mg
Share on Facebook