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Red Quinoa Salad With Parsley and Craisins

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Who doesn’t love a nutritious, colorful and high protein salad tastes as good as it looks? A light spring salad that is a happy addition to your Easter table, it also works for those who celebrate Passover!

serves 8


2 cups water

1 cup uncooked uncooked red quinoa

1 1/2 cup fresh parsley leaves, chopped

1 cup green onions, thinly sliced

3/4 cup craisins

1/3 cup lemon juice

2 Tbsp olive oil

2 tbsp honey

1/2 tsp salt

1/2 tsp freshly ground pepper

1/2 cup sunflower seeds

1/4 cup sliced almonds, toasted



Combine water and quinoa in medium saucepan and bring to a boil. Cover, reduce heat and simmer 17-20 minutes until liquid is absorbed and the white tails of the quinoa seeds start to appear. Transfer to a bowl.

Add parsley, green onions and craisins to cooked quinoa.

Whisk lemon juice, olive oil, honey, salt and pepper. Add to quinoa mixture and toss well. Stir in sunflower seeds and toasted almonds.

Chill, serve and enjoy!

Tastes even better the next day!

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