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!