Apricot Quinoa Salad

This recipe is also courtesy of Rose Riesman (I really love her cookbooks).  Quinoa is prounounced “Keen-Wah”, in case you were wondering.  It is super healthy for you as it is a complete protein (high in calcium and iron).  I buy it at the health food store, but most grocery stores should carry it too.

 – 2 cups veg or chicken stock (I used my homemade chicken stock)
 – 1 cup quinoa
 – 1/3 cup chopped snow peas
 – 1/3 cup finely chopped red 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 fresh basil or parsley (I used basil)

Mix together
 – 5 tsp rasberry vinegar (I didn’t have rasberry vinegar so I used cider vinegar and turned out good)
 – 5 tsp orange juice concentrate
 – 4 tsp honey
 – 1 tbsp olive oil
 – 1/2 tsp finely chopped garlic

Bring the stock to a boil.  Add quinoa, cover and simmer on low for about 15 mins or until all liquid is gone.  Remove from heat and let sit for about 10 minutes, fluff with a fork, mix with remaining salad ingredients and toss with the dressing.


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