This salad pairs well with grilled or smoked meat – perfect for the summer!
Serves: 6 | Serving Size: 1/6 of salad
Ingredients:
- 1 cup quinoa, uncooked
- 2 cups water
- 4-5 (200g) fresh apricots, halved and then quartered
- 1 cup cucumbers, chopped
- 1/2 cup zucchini, chopped
- 1/3 cup fresh parsley
- 1/2 cup almonds, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon sea salt
- juice of 1 orange
- 1-2 threads of saffron
- 1 clove garlic, minced
Directions:
- Bring the water to a boil, add quinoa and seasonings. Cook to simmer for 25 minutes or until quinoa is fluffy.
- Whisk together the olive oil, orange juice, apple cider vinegar, sea salt, and saffron until well mixed for the dressing.
- Take quinoa off the heat, set to cool. Once cooled, stir in all ingredients including the dressing – adjust seasonings to taste.
- Enjoy at room temperature or cold. Optional to garnish with fresh parsley and chopped almonds.
Nutrition Information:
Per serving: Calories: 255; Total Fat: 15g; Saturated Fat: 2g; Monounsaturated Fat: 9g; Cholesterol: 0mg; Sodium: 380mg; Total Carbohydrates: 26g; Dietary Fiber: 4g; Sugars: 5g; Protein: 7g
Nutrition Bonus: Potassium: 229mg; Vitamin A: 17%; Vitamin C: 28%; Calcium: 5%; Iron: 11%
Click here for original recipe
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