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This is a repost due to many requests for this recipe on Facebook and my personal emails. I modified this recipe so many times and this is the most favorite so far. I originally posted this on March 6, 2010 so it is really nice to get requests for this recipe often. I am fascinated with grain and seed salads. It is hard to believe that these little tiny kernels of seeds pack such a powerful healthy punch. Quinoa is an excellent source of protein. I made a salad as part of a birthday lunch for a friend and it was a huge hit. The original salad recipe came from a friend of mine’s mothers recipes. Where she got it I am not sure. Enjoy!
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Quinoa Salad with Dried Apricots, Cranberries and Orange Vinaigrette
Created recipe on 03/06/2010, revamped often, most favorite 04/25/14
To cook the quinoa
1 cup quinoa, rinsed and drained (this is important because of the coating on the seeds. It tastes bitter when not rinsed well.
2 cups water
Salt lightly (optional)
Bring the water to a boil in a 3 quart pan. Add the salt and quinoa. Return to a boil and then reduce the heat to simmer and cover. Cook for 15 minutes until the whole seed then cracks open and pops. This will make about 2 cups of cooked Quinoa. Transfer the cooked quinoa in a large bowl.
Ingredients
1/3 cup of slivered almonds
1/3 cup of pumpkin seeds
1/3 cup dried apricots diced into small pieces
1/3 cup cran-raisins
1/2 cup fresh squeezed orange juice (about 2 large oranges)
1 green onion thinly chopped
1/2 English cucumber, minced
2 tablespoons fresh minced Italian parsley
2 tablespoons fresh minced chives
2 tablespoons fresh minced mint
½ teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons extra virgin olive oil, organic canola oil, or grape seed oil
Toast the slivered almonds on a stone or cookie tray in 350 degree oven for approximately 3 to 5 minutes until the almonds are golden brown. It may take more time depending on your stove.
Dice the dried apricots into small mini size pieces and toss with the cran-raisins in the large bowl with the cooked quinoa. Add the minced parsley, chives, green onion, English cucumber and fresh mint to the mixture.
In a small bowl, combine the cumin, coriander, orange juice. Whisk in the oil until well blended. Before serving, pour dressing over quinoa mixture and toss well with fork. Sprinkle with the toasted pumpkin seeds and almonds over the grain salad and serve.
CLICK HERE TO PRINT THE RECIPE
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Filed under: Gluten Free, Salad Recipes, Simply Healthy Recipes, Vegan Recipes, Vegeterian Recipes | Tagged: apricots, cranberries, Green Onions, Quinoa |
Simply Healthy Cooking 
[…] on my food blog called Grain Salad which was made with Quinoa. Here is my blog link with the recipe http://blog.simplyhealthycooking.com/2010/03/06/quinoa-salad-with-dried-apricots-cranberries-coriand… – I made some adjustments using things I had on hand. Instead of lime and sugar I used an orange. […]
[…] […]