Quinoa Parsley Salad [RECIPE]

Be Fit Basics: Quinoa Parsley Salad
Adapted from Cooking Light


1 cup of water
½ cup uncooked quinoa, rinsed
3 tbsp fresh lemon juice
1 tbsp olive oil
1 tbsp honey
¼ tsp salt
¼ tsp black pepper
¾ cup fresh parsley, roughly chopped
½ cup thinly sliced celery
½ cup thinly sliced green onion
½ cup finely chopped dried apricots
¼ cup pumpkin seeds


Bring water and quinoa to a boil in a medium saucepan; cover, reduce heat, and simmer for 20 minutes or until the liquid is absorbed.  While the quinoa is cooking, whisk the lemon juice, olive oil, honey, salt and pepper together in a small bowl. 

Fluff the quinoa with a fork and place in a bowl.  Add the parsley, celery, onion, and apricots.  Toss with the dressing to coat and top with pumpkin seeds.

Yield: Serves 4

Note: 1 serving of this quinoa salad is a good source of iron.


CALORIES: 195 calories        
PROTEIN: 5 g                        
SODIUM: 160 mg
CARBOHYDRATE: 33 g           
FIBER: 4 g 
FAT: 6 g                               
Sat Fat: 1 g

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Emily Gelsomin is a Clinical Nutrition Specialist at Massachusetts General Hospital. As a registered dietitian, she counsels medical nutrition therapy on an outpatient basis and works extensively with the hospital's employee wellness program, Be Fit. She is also a freelance food writer and is currently pursuing her master's degree in Gastronomy, a multi-disciplinary food studies program that examines the holistic role of food in historical and contemporary societies, at Boston University.

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