Tricolor quinoa with apricots and almonds

Jennifer Eubanks
Hillcrest Catering at The Plaza Room, Yuba City

This salad is an ideal accompaniment to citrus glazed salmon, but can also be served as a vegetarian entrée, on a bed of lettuce or in a wrap. When apricots aren't in season, use the dried fruit and substitute pistachios for almonds.

Ingredients

2 cups water
Kosher salt
1 cup tricolor quinoa
6 tbsp. olive oil
2 tbsp. honey
Zest and juice of 1 large orange
Zest and juice of 1 small lemon
4 ripe but firm apricots, diced
1/2 cup finely diced red onion
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
1/2 cup slivered almonds, toasted

Directions

Place water and a pinch of salt in a medium saucepan and bring to a boil. Stir in quinoa. Reduce heat, cover and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside to cool.

In a large bowl, stir together olive oil, honey, zests, juices and 1 tsp. salt. Add room-temperature quinoa and remaining ingredients and mix well. Serve immediately or refrigerate before serving.

Serves 4