Quinoa Salad with Fennel and Apricots
Recipe type: Side or Vegetarian Entree
Serves: 6 Side Servings
- 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
- Rinse quinoa in a strainer and then add to 1 ½ cups water in a medium pot.
- Bring to a boil and cover, reduce heat and simmer about 15 minutes until liquid is all absorbed and quinoa is fluffy.
- Spread quinoa in a large serving bowl and let cool.
- Combine cooled quinoa, sliced fennel bulb, green onions, apricots and parsley.
- Whisk together lemon juice, oil, salt and pepper to make dressing.
- 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/
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