Good morning everyone! Happy Monday. I hope you had a fabulous weekend.
Today, I wanted to share with you a great recipe I made last week. As you know, I’m a huge fan of quinoa. There are so many health benefits of quinoa. It’s a protein powerhouse, it’s rich in fibre and low on the glycemic index. And let’s not forget that it is gluten-free and also high in calcium! What’s not to love?!
So I was excited when I came across a salad recipe that included quinoa as well as some other healthy foods such as apricots and almonds. This salad is a great side served with chicken or fish and any another veggie. And if you have any leftovers, they can stay in the fridge for up to 5 days.
|APRICOT AND ALMOND QUINOA SALAD
(Adapted from Family Favorites by Rose Reisman)
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 6 servings
1 cup quinoa
1 cup water
1 cup low-sodium vegetable broth
1 red pepper, seeded and finely chopped
1/4 cup red onion, finely chopped
1/4 cup raisins
1/4 cup dried apricots, finely chopped
1/4 cup slivered almonds, toasted
1/4 cup basil or parsley, choppedDRESSING
4 tsp raspberry flavoured vinegar
4 tsp frozen orange juice concentrate
3 tsp honey
1 Tbsp extra virgin olive oil
1 clove garlic, mined
Add the red pepper, onion, raisins, apricots, almonds, and basil.
To make the dressing, combine all the ingredients in a small bowl and whisk together. Pour over the quinoa mixture and toss to combine.
I love this salad because of the sweet raisins and apricots along with the crunch of the toasted almonds. I served it with Lemony Asian Chicken Skewers and some fresh veggies. It was one of my favorite meals.
And we had some salad leftover, which was perfect for lunch the next day 🙂