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#CookTogether #SelfIsolationCurried Quinoa Salad with Apricots
Dairy-free
Egg-free
Gluten-free
Vegan
Vegetarian
Wheat-free

Serves 6

I have made this recipe so many times, and my family never gets tired of it. It’s the best dish to take to a potluck or on a picnic. The curry powder and sweetness from the apricots are a perfect pairing.

2 tablespoons (30 mL) curry powder
¼ cup (60 mL) apple cider vinegar
⅓ cup (75 mL) olive oil
¼ cup (60 mL) fresh orange, pear, or apple juice
1 tablespoon (15 mL) grated fresh ginger
½ teaspoon (2 mL) salt, plus more to taste
2 cups (500 mL) cooked white quinoa
¾ cup (175 mL) dried unsulphured apricots, thinly sliced
½ sweet red pepper, diced
½ sweet yellow pepper, diced
½ cup (125 mL) walnut pieces, toasted
¼ cup (60 mL) fresh cilantro, chopped (optional)
Black pepper

1. Combine the curry powder, apple cider vinegar, olive oil, orange juice, ginger, and salt in a small bowl.
2. In a serving bowl, combine the cooked quinoa, apricots, red and yellow pepper, walnuts, and cilantro (if using). Pour the curry mixture over the salad and gently stir to mix. Add additional salt and pepper, to taste.
3. Refrigerate until ready to serve. Store the salad in an airtight container in the fridge for up to 5 days.

NUTRITIONAL INFORMATION
Quinoa is a seed that contains all the essential amino acids, so it is a complete protein. It’s a good source of vitamin A, vitamin C, antioxidants, and omega-6 fatty acids.