Quinoa Salad With Dried Cranberries And Apricots Recipe 455 Recipes

QUINOA SALAD WITH DRIED CRANBERRIES AND APRICOTS RECIPE - (4.5/5)

Steps:

• Using fine mesh sieve, rinse quinoa well. In small saucepan, combine quinoa with 1½ cups/375 mL water. Bring to a boil. Reduce heat and simmer, covered, for about 18 minutes or until quinoa is translucent and all of the water has been absorbed. 2. Remove pan from heat; fluff quinoa with fork. Gently stir in cranberries, apricots, green onions, salt and pepper. Let cool for 20 minutes; cover with plastic wrap and refrigerate for 1 hour or up to 24 hours. 3. For vinaigrette, whisk together orange zest, orange juice, lemon juice and ginger. In thin steady stream, gradually whisk in olive oil. Whisk in salt and pepper. 4. Gently toss salad with Citrus Ginger Vinaigrette until well coated. Tip: Later in the summer, substitute about 2 cups/500 mL wild or cultivated blueberries for the dried cranberries and apricots.

SPINACH AND QUINOA SALAD WITH DRIED APRICOTS

Steps:

• Heat 2 teaspoons of the olive oil in a medium saucepan over medium heat, then add the quinoa and cook, stirring frequently, for 2 minutes. Add the broth. Bring to a simmer over high heat, then reduce the heat to medium low and simmer, covered, for 15 to 18 minutes, until all of the water is absorbed.
• Spread the cooked quinoa out on a rimmed baking sheet to cool. In a small bowl or container, combine the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper.
• In a large serving bowl, mix together the spinach, apricots, onion and parsley if using and toss with the dressing. Lightly toss in the cooled quinoa. Sprinkle with the cheese and serve.

QUINOA WITH FETA, WALNUTS, AND DRIED CRANBERRIES

Steps:

• Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl.
• Stir walnuts and cranberries through the quinoa; add feta cheese and gently stir.

QUINOA SALAD WITH AVOCADO, DRIED FRUIT AND NUTS

Steps:

• In a medium bowl, soak the cranberries and apricots in hot water for 5 minutes. Drain and set aside.
• In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 teaspoons salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.
• Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 teaspoons salt. In a large bowl, toss the vinaigrette with the quinoa, cranberries, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.