This summer I’ve been enjoying variations of a “Quinoa, Apricot and Almond Salad” from the Hedgebrook Cookbook by Denise Barr and Julie Rosten. I like it as a side dish or as a lunch salad that I pack for work. Sometimes I add bits of thinly sliced chicken sausage and diagonally sliced snap peas for a more hearty main dish. Really, you could add many different vegetables, leftover meats, or even fruit to adapt this basic dish to your liking.
Quinoa, Apricot and Almond Salad
from the Hedgebrook Cookbook
1 c quinoa (the cookbook recommends browning the quinoa in 1 Tbsp. olive oil before adding 2 c boiling water, but I skipped the browning step and just cooked the quinoa according to the package directions)
4 green onions, thinly sliced (I did not have green onions on hand, so I added sliced snap peas instead.)
1/2 c each diced dried apricots and toasted and chopped almonds
1 lemon, zest and juice
Asian ginger dressing (I used a prepared Asian dressing from Trader Joe’s)
Allow the cooked quinoa to cool for 30 minutes, then mix with enough dressing to coat the salad. Add onions, apricots, almonds, lemon zest and juice. Salt and pepper to taste.
Refrigerate salad overnight. Before serving taste to see if salad needs more dressing, but be careful not to overdress.
Serves 4 to 6