Appetizers / Soups / Salads

Quinoa-Parsley Salad is for Salad.

Quinoa-Parsley Salad takes 20 minutes to prepare.

Quinoa-Parsley Salad takes 20 minutes to cook.

Quinoa-Parsley Salad makes 14 servings.

The ingredients for Quinoa-Parsley Salad are:

3 cups cooked quinoa
1/2 cup craisins
2 cups edamame
1/2 cup chopped almonds
1/4 large red onion
Zest of one lemon
Juice of one lemon
1/2 tsp red pepper
3 tbsp extra virgin olive oil
2 cups chopped parsley
1 salt to taste

Here is how you make Quinoa-Parsley Salad:

Rinse quinoa until the water is clear. Add water, bring to boil, reduce to a low simmer, cover the pan, and cook until it's fluffly, about 20 minutes. Don't lift the cover to peek. (If using a rice cooker, use white rice setting.)If you want the cranberries soft and plump, cook them with the quinoa. If you want them chewy in the salad, toss them in without cooking. While the quinoa is cooking, finely chop the parsley, onion, and garlic and zest the lemon. If your edamame is frozen, take it out of the freezer and set it in some warm water to thaw.In a separate bowl, mix the garlic, lemon juice and zest, pepper, salt, and olive oil. When the quinoa is done, fluff it with a fork, add the dressing, mix it well, then let it cool for 5-10 minutes. When it has cooled a bit and absorbed the dressing, mix in the dried cranberries, edamame, almonds, and onions. Lastly, add the parsley and mix it all together. Number of Servings: 14Recipe submitted by SparkPeople user REVJVH.

The nutritional information for Quinoa-Parsley Salad is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 135.1

• Total Fat: 6.7 g
• Cholesterol: 0.0 mg
• Sodium: 15.6 mg
• Total Carbs: 14.4 g
• Dietary Fiber: 3.1 g
• Protein: 5.1 g

The dietary needs meet for Quinoa-Parsley Salad is Vegan