Recipe of the Week: Apricot Quinoa Salad

At APL, we are IN LOVE with anything that makes us taste Spring/Summer!  This minty, limey fresh Quinoa Salad is the key to doing just that.  Try it and Tweet us photos with hashtags: #APL and #ApricotQuinoaSalad in it!

Ingredients for the Quinoa:

  • 3 Cups Water (for boiling quinoa)
  • 1 Cup Quinoa, uncooked
  • 1/2 tsp Sea Salt (for boiling quinoa, so it doesn’t stick)
  • 4 Cups Romaine, thinly sliced
  • 1/3 Cup Dried Apricots (about 10), quartered
  • 1/3 Cup Golden Raisins
  • 1/4 Cup Raw, Unsalted Pumpkin Seeds
  • 1/4 Cup Green Green Onions, thinly sliced
  • 1/4 Cup Parsley, chopped
  • 1/4 Cup  Cilantro, chopped
  • 2 TB Mint, chopped
  • 1/4 tsp Black Pepper

Ingredients For the Dressing:

  • 1/2 tsp Lime Zest
  • 3 TB Lime Juice
  • 2 TB Mirin (sweet rice wine)
  • 1 TB Olive Oil
  • 1/2 tsp Jalapeno Pepper
  • 1/4 tsp Sea Salt
  • 1/4 tsp Cumin, ground
  • 1/4 tsp Coriander, ground
  • 1/4 tsp Paprika

Cooking Instructions:

  1. Cook the quinoa according to the directions – drain and set aside in a large bowl.
  2. Add the remaining ingredients into the bowl and mix well.
  3. In a medium bowl, whisk together all of the dressing ingredients- drizzle it over the prepared quinoa salad and mix well.
  4. Serve room temperature!

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