Apricot Quinoa Summer Salad
by Martin Family Food Admin on Jun.30, 2018, under Entrees, Salads, Side Dish, Type II Friendly, Vegan, Vegetables, Vegetarian, Wheat Belly
1 cup quinoa, uncooked
2 cups water
4-5 (200g) fresh apricots, halved and then quartered
1 cup cucumbers, chopped
1/2 cup zucchini, chopped
1/3 cup fresh parsley
1/2 cup almonds, chopped
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon sea salt
juice of 1 orange
1-2 threads of saffron
1 clove garlic, minced
Directions
- Bring the water to a boil, add quinoa and seasonings. Cook to simmer for 25 minutes or until quinoa is fluffy.
- Using the olive oil, orange juice, apple cider vinegar, sea salt, and saffron whisk until mixed for a dressing.
- Take quinoa off the heat, set to cool. Once cool, stir in all ingredients including the dressing and adjust seasonings to taste.
- Enjoy at room temperature or cold. Garnish with more fresh parsley and chopped almonds.
Nutrition Information
Serves: 6
Per serving:
Calories: 255;
Total Fat: 15g;
Saturated Fat: 2g;
Monounsaturated Fat: 9g;
Cholesterol: 0mg;
Sodium: 380mg;
Total Carbohydrates: 26g;
Dietary Fiber: 4g;
Sugars: 5g;
Protein: 7g
Nutrition Bonus:
Potassium: 229mg;
Vitamin A: 17%;
Vitamin C: 28%;
Calcium: 5%;
Iron: 11%