Apricot Quinoa Salad

Quinoa, pronounced “keen-wah,” is one of the most nutritious grains you can eat. It’s a complete protein and high in calcium and iron. You can now find it in most supermarkets or bulk food stores. I always freeze the uncooked grain to keep it fresh.

1. Bring the stock to boil. Add the quinoa, cover and simmer over low heat for about 15 minutes or until there is no longer any liquid. Remove from the heat and let sit for about 10 minutes. Fluff with a fork, let cool and place in a serving bowl.

2. Add the snow peas, red bell pepper, onion, raisins, apricots, almonds and basil or parsley.

3. To prepare the dressing, whisk together the raspberry vinegar, orange juice concentrate, honey olive oil and garlic. Pour the dressing over the quinoa mixture and stir to combine.

2 cups vegetable (or chicken) stock
1 cup quinoa
1/3 cup chopped snow peas
1/3 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1/4 cup raisins
1/4 cup finely chopped dried apricots
1/4 cup toasted slivered almonds
1/4 cup chopped basil or parsley

5 tsp raspberry vinegar
5 tsp orange juice concentrate
4 tsp honey
1 Tbsp olive oil
1/2 tsp finely chopped garlic

Nutritional Analysis per Serving

Calories 225
Protein 7 g
Fat 6.4 g
Saturated Fat 0.7 g
Carbohydrates 38 g
Cholesterol 0 mg
Sodium 196 mg
Fiber 3.3 g

Prep Time: 15 minutes
Cook Time: 15 minutes

Make Ahead: Can be prepared and dressed early on the day of serving.

Serves 6

Nutrition Watch: Eating whole grains, such as quinoa, has been linked to protection against heart disease and strokes, diabetes, insulin resistance, obesity and premature death. Quinoa is an ancient grain that is known as a nutritional powerhouse.