This gluten-free Apricot Quinoa Summer Salad from Nutrition Stripped is filled with sweet antioxidant-rich apricots and refreshingly cool cucumbers. Bursts of citrus, fresh herbs, and earthiness from nutty almonds create a great balance of flavors for an amazing side dish.
Apricot Quinoa Summer Salad
- 1 cup quinoa, uncooked
- 2 cups water
- 4-5 (200g) fresh apricots, halved and then quartered
- 1 cup cucumbers, chopped
- 1/2 cup zucchini, chopped
- 1/3 cup fresh parsley
- 1/2 cup almonds, chopped
- 1/4 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.
Serves: 6 | Serving Size: 1 side salad
Per serving: Calories: 255; Total Fat: 15g; Saturated Fat: 2g; Monounsaturated Fat: 9g; Cholesterol: 0mg; Sodium: 380mg; Total Carbohydrates: 26g; Dietary Fiber: 4g; Sugars: 5g; Protein: 7g
Nutrition Bonus: Potassium: 229mg; Vitamin A: 17%; Vitamin C: 28%; Calcium: 5%; Iron: 11%
Photo courtesy of McKel Hill. Original recipe published on Nutrition Stripped.