Chopped Parsley Salad with Quinoa Comte Pumpkin Seeds
Ingredients
- 1 cup quinoa (I used “rainbow”)
- 2 cups chopped parsley (leaves and stems from 2 bunches)
- 1/2 cup toasted pumpkin seeds
- 1 1/2 cups grated Comte or sharp cheddar cheese
- 1 small shallot, finely chopped
- 2 tablespoons olive oil
- 2 teaspoons red-wine vinegar
- Kosher salt and freshly ground black pepper
Instructions
Chopped Parsley Salad with Quinoa, Comte + Pumpkin Seeds serves 4 original recipe by Food52.
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