Chopped parsley salad with quinoa, comte + pumpkin seeds

Delight in the blend of fresh chopped parsley, nutty quinoa, savory Comte, and crunchy pumpkin seeds in this vibrant and nutritious salad.

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:

1. Combine quinoa with 1 cup of water in a medium saucepan. Let it soak for 6 to 8 hours. When it's time to make the salad, add 1/4 cup of water to the saucepan and heat over high heat until it boils, then let it simmer for 5 minutes. Spread the cooked quinoa on a baking sheet and let it cool for about 10 minutes in a thin layer.
2. While the quinoa is cooking and cooling, use a medium, sturdy skillet over medium heat. Toast the pumpkin seeds by stirring them occasionally for about 5 minutes until they're golden brown. Transfer them to the baking sheet with the quinoa to cool down.
3. Dice the parsley and add it to a large bowl along with shallots and cheese. Mix in the quinoa and pumpkin seeds. Combine everything well. Add oil and vinegar, and season with salt and pepper.

Summary:

• Calories: 2101 kcal
• Fat: 136 g
• Protein: 94 g
• Carbs: 138 g
• Potassium: 2457 mg
• Magnesium: 842 mg