This gluten-free Apricot Quinoa Summer Salad is filled with sweet antioxidant-rich apricots and refreshingly cool cucumbers.
1 cup Quinoa, uncooked
2 cups Filtered Water
4-5 (200g) fresh Apricots, halved and then quartered
1 cup fresh Cucumbers, chopped
½ cup fresh Zucchini, chopped
⅓ cup fresh Parsley
½ cup Almonds, chopped
¼ 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
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.
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