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 Ingredients: SALAD 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, chopped DRESSING Instructions: 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 
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Looks yummy!
Did you see the recipe in the Herald for Quinoa Tabbouleh?
@Debbie – no, I don't get the Herald. I wonder if it was similar to the one on my blog!?
I love apricots, and I LOVE quinoa! Thanks for a fabulous new recipe! And, thanks for the meal planning tutorial on SITS!
Jen, I cut out that Quinoa Taboullah salad recipe from the Herald so will make you a copy. It looks yummy. I'll look up yours to see how it compares.
Hi, just compared and yours has chickpeas while this one in the Herald has red, orange or yellow pepper and no garlic. Other than that the ingredients are basically the same but I think I'm opting for yours!! I love chickpeas and garlic. So forget it, I won't make a copy for you. But I do have a GREAT quinoa and spinach salad with mango in itrecipe!! I'll get you a copy of that!
This looks amazing. I am also a big fan of quinoa. I will have to try this.
Girl! I keep forgetting to check your blog (and end up missing wonderful recipes such as this one)
However, I just went ahead and subscribed to your RSS to be sure that this will not happen to me again
Yum, this is gonna make a great work lunch.
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