Apricot Quinoa Salad

1 cupQuinoa
2 cupsWater
½ cupRed wine and olive oil vinaigrette
⅓ cupB & R Farms Dried Apricots, diced
¼ cupDried cranberries
⅓ cupToasted walnuts, pecans or slivered almonds
3Green onions, sliced thinly
1 tablespoonLemon or orange zest

 

Rinse quinoa until water runs clear. Drain well and put in a saucepan with the water, bringing to boil.

Reduce heat, cover and simmer 10-15 minutes until water is absorbed. Cool.

Add remaining ingredients and toss gently.

Cover and refrigerate until cold.

Serves 6-8.


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