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Apricot Quinoa Summer Salad

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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:

  1. Bring the water to a boil, add quinoa and seasonings. Cook to simmer for 25 minutes or until quinoa is fluffy.
  2. Whisk together the olive oil, orange juice, apple cider vinegar, sea salt, and saffron until well mixed for the dressing.
  3. Take quinoa off the heat, set to cool. Once cooled, stir in all ingredients including the dressing – adjust seasonings to taste.
  4. 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