Name: Red Quinoa Salad with Toasted Pecans & Apricots
Ingredients: 1 cup red quinoa (rinsed well and cooked according to package directions); 12 dried apricots (chopped); 0.5 cup pecans (gently toasted); 1 fresh parsley (chopped); 1 slice red onion (minced); 1 lemon (juiced); 0.25 cup olive oil (or more if needed); 2 drops stevia (or teaspoon of honey); 1 salt

Red Quinoa Salad with Toasted Pecans & Apricots

We served this at a vegan meeting with spiralized zucchini and sun dried tomatoes dressing and sautéed Swiss chard with lentils.

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Course Grains & Legumes

Servings 6 servings

Ingredients

1 cup red quinoa rinsed well and cooked according to package directions
12 dried apricots chopped
0.5 cup pecans gently toasted
1 fresh parsley chopped
1 slice red onion minced
1 lemon juiced
0.25 cup olive oil or more if needed
2 drops stevia or teaspoon of honey
1 salt

Instructions

Fluff and cool the quinoa. Combine with apricots, pecans, parsley and onion. Whisk the lemon, olive oil, stevia or honey and salt. Taste. It may need a little more oil. Fold dressing into red quinoa. (Recipe #711)

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Red Quinoa Salad with Toasted Pecans & Apricots

Red Quinoa Salad with Toasted Pecans & Apricots

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