Recipe Details

meal image
Quinoa and Apricot Salad
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine Type: North American
Ingredients:
  • 2/3 cup quinoa
  • 2 cups cauliflower, bite sized florets
  • 2 tbsp olive oil
  • 1 carrot, peeled, finely diced (~1/2 cup)
  • 1/2 pepper, red, chopped
  • 4 onion, green / scallion, chopped
  • 1/2 tsp curry powder, sweet
  • 1 tbsp lemon juice
  • 1/2 tsp Dijon mustard
  • 1/4 tsp salt, sea
  • 1/4 tsp pepper, black freshly ground
  • 1/4 cup apricots, dried, chopped
  • 1/4 cup cashews, toasted, chopped
  • 1/2 cup parsley, fresh italian / flat leaf, chopped
Instructions:
  1. Cooking
    1. Place the quinoa in a dry pot over medium heat.
    2. Toast the quinoa until it becomes fragrant and begins to pop.
    3. Add enough water to cover the quinoa by about 1 1/2".
    4. Cover, bring to a boil and simmer for 9 minutes.
    5. Add the broccoli and cook uncovered for another 5 minutes or until quinoa is cooked and broccoli is soft but still crunchy.
    6. Drain and rinse under cold water.
    7. Drain well and place in a large mixing bowl.
    8. Meanwhile, heat half of the oil in a non stick pan over medium heat.
    9. Add the carrot, pepper and green onions and saute for 2 minutes.
    10. Add the curry and saute for 1 minute.
    11. Once the vegetables are soft, add them to the cooked quinoa.
    12. Whisk together the remaining oil along with the lemon juice, Dijon, salt and pepper.
    13. Pour over top of the quinoa mixture and add the chopped apricots, cashews and parsley.
    14. Toss to mix all the ingredients together.
    15. Serve at room temperature.
Nutritional Facts
Nutrient (per serving)% DV
Calories 26713%
Total Fat 13g20%
    Saturated Fat 2g10%
    Trans Fat 0g--
Cholesterol 0mg0%
Sodium 196mg8%
Total Carbohydrate 35g12%
    Dietary Fiber 5g21%
    Sugars 8g--
Protein 7g14%
Vitamin A 3386iu68%
Vitamin C 67mg112%
Calcium 66mg7%
Iron 5mg25%