Apricot Quinoa Salad
I went a little apricot crazy at the farmer’s market the other day. As I was wandering around with my oversized tote stuffed with leafy greens and fresh ears of corn, I spied piles of cardboard boxes filled with little orange globes of goodness in the distance.
Amongst the Sunday morning shoppers, I casually meandered (in a fast-pace) to a small table lined with busted brown boxes of freshly harvested apricots. The small old farmer with dusty shoes and a warm smile was barely visible over all the boxes surrounding him. I was immediately apricot smitten.
Even more so when the farmer reached into one of the boxes, pulled out a pocketknife, and sliced one of those little beauties in half for a sample.
I’ll take a pound!
Sweet, smooth, a little musky, and a bit tart, apricots are one of the more unique tasting stone fruits. They taste fantastic thrown into nutty quinoa with fresh parsley, cool cucumber, crunchy almonds, and zingy red onion and lemon. Apricots are full of antioxidants like beta-carotene and Vitamin C for immune system and vision health, while quinoa packs in plenty of plant protein (with all 9 necessary amino acids to boot), and almonds and olive oil provide healthy monounsaturated fats.
This is a perfect dish for summer picnics or barbeques, and is especially perfect when you go a little apricot crazy…like me!
Apricot Quinoa Salad
1 cup quinoa
2 cups water
Pinch of sea salt
5-6 fresh apricots, halved and then quartered
1/4 cup red onion, diced
1 cucumber, chopped
½ cup almonds, roughly chopped
1/3 cup fresh parsley, chopped
¼ cup olive oil
1 garlic clove, minced
2 T apple cider vinegar
1 T lemon juice
freshly ground pepper
Place 1 cup quinoa in a fine mesh sieve and rinse thoroughly with cool water. Combine 2 cups water, sea salt, and rinsed quinoa in a small pot on the stove. Bring quinoa to a boil.
Once boiled reduce heat to low, stir, and cover. Cook for 15 minutes.
After 15 minutes turn off the heat and remove pot from the burner. Let stand for five minutes.
After 5 minutes, fluff quinoa with a fork and transfer to a bowl to cool.
In a small jar or glass, combine olive oil, apple cider vinegar, garlic, lemon juice, and freshly ground pepper. Set aside.
Once quinoa is cooled or at room temperature, add in apricots, red onion, cucumber, almonds, and parsley. Toss with dressing and serve. Enjoy!