Orange Apricot Almond Quinoa Salad
Try this Orange Apricot Almond Quinoa Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- pinch of salt
- 1/2 cup olive oil
- 1/4 cup brown sugar
- 1 cup quinoa
- dressing:
- 1/2 cup fresh cilantro chopped
- 1 cup peas (i used frozen)
- 1 cup chopped purple cabbage
- 1 orange, each slice cut into fourths
- 1 apricot, diced
- 1/2 cup roasted almonds chopped
- 4 scallions, chopped
- 1/3 uprice vinegar
- Carbohydrate 71.3495751434558 g
- Cholesterol 0 mg
- Fat 9.66390518106917 g
- Fiber 3.19954798898301 g
- Protein 6.05787285356087 g
- Saturated Fat 1.0171855182706 g
- Serving Size 1 1 -10 (99g)
- Sodium 26.1118914192303 mg
- Sugar 68.1500271544728 g
- Trans Fat 0.43952068193504 g
- Calories 385 calories
Cook the quinoa in a rice cooker or sauce pan with 1¾ cup water.When quinoa is cooked, spoon into a large salad bowl.Add peas, cabbage, almonds, scallions, and cilantro. Mix together until well-combined.To make the dressing, add the olive oil, sugar, vinegar, and salt to a liquid measuring cup. Whisk together with a fork.When ready to serve, add orange and apricot to the salad and mix together.Drizzle with dressing, mix, and enjoy!
