INGREDIENTS
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1 cup water
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1/2 cup uncooked quinoa
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3/4 cup fresh parsley leaves
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1/2 cup thinly sliced celery
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1/2 cup thinly sliced green onions
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1/2 cup finely chopped dried apricots
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3 tablespoons fresh lemon juice
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1 tablespoon olive oil
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1 tablespoon honey
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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1/4 cup unsalted pumpkinseed kernels, toasted