courtesy of McKel Hill

This Apricot Quinoa Summer Salad from McKel Hill is filled with sweet antioxidant-rich apricots and refreshingly cool cucumbers. Bursts of citrus, fresh herbs, and earthiness from nutty almonds create a great balance of flavors for an amazing side dish.Enjoy at room temperature or cold.

Ingredients
1 cup quinoa, uncooked
2 cups water
4-5 (200g) fresh apricots, halved and then quartered
1 cup cucumbers, chopped
1/2 cup zucchini, chopped
1/3 cup fresh parsley
1/2 cup almonds, chopped
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon sea salt
juice of 1 orange
1-2 threads of saffron
1 clove garlic, minced


Method

1. Bring the water to a boil, add quinoa and seasonings. Cook to simmer for 25 minutes or until quinoa is fluffy.
2. Using the olive oil, orange juice, apple cider vinegar, sea salt, and saffron whisk until mixed for a dressing.
3. Take quinoa off the heat, set to cool. Once cool, stir in all ingredients including the dressing and adjust seasonings to taste.
4. Enjoy at room temperature or cold. Garnish with more fresh parsley and chopped almonds