Quinoa Salad with Fennel and Apricots
 
Prep time
Cook time
Total time
 
Recipe type: Side or Vegetarian Entree
Serves: 6 Side Servings
Ingredients
  • 1 cup quinoa
  • 1 ½ cups water
  • 1 fennel bulb, sliced thinly (a mandolin works well for this) (Reserve fronds for garnishing salad)
  • 6 green onions, sliced
  • 6 oz apricots, chopped (about 1 cup)
  • Half a bunch of Italian parsley, chopped finely (about ½ cup)
  • Juice and grated zest of 1 lemon
  • ¼ cup canola or olive oil
  • ½ tsp salt
  • Freshly ground black pepper to taste
Instructions
  1. Rinse quinoa in a strainer and then add to 1 ½ cups water in a medium pot.
  2. Bring to a boil and cover, reduce heat and simmer about 15 minutes until liquid is all absorbed and quinoa is fluffy.
  3. Spread quinoa in a large serving bowl and let cool.
  4. Combine cooled quinoa, sliced fennel bulb, green onions, apricots and parsley.
  5. Whisk together lemon juice, oil, salt and pepper to make dressing.
  6. Toss with dressing until well mixed and stir in fennel fronds.
Recipe by Savory Nature at http://savorynature.com/2015/04/21/quinoa-salad-with-fennel-and-apricots/