Great as a light lunch or a side for grilling.
bring the water and quinoa to a boil, cover, reduce heat and summer 20 minutes or until liquid is absorbed. Spoon into bowl and fluff with a fork. add parsley, celery, onions and apricots.
in a small bowl whisk together lemon juice, oil, honey, salt and pepper. add to quinoa and toss well. top with pumpkin seeds.
Serve warm or chilled.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (201g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 226 | ||
Calories from Fat: 31 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 30646.4mg | 1057 % | |
Potassium 639.8mg | 17 % | |
Total Carbohydrate 44.8g | 13 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 39.4g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 226
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