Warm Quinoa + Cool Apricot Salad
Share this pretty salad with a small group or large gathering. It's great in the heat of summer, or as a gorgeous opener to a healthy holiday meal.
Roast 2 cups dry quinoa in olive oil for 5 mins
Then add roasted quinoa to liquid in a pan: 3 cups water, 1 cup veg broth
Bring to boil; then reduce to simmer, cover, cook for about 20 mins until liquid is absorbed and germ has swirled out of the grain
Chop 1 avocado
1 c Dry apricots
1/8 c Mint
1/8 c White onion finely chopped
½ Tbsp Coconut oil
1 c Cherry tomatoes
1 c Roasted almond granola
4 oz. Humanely raised goat cheese, rolled into chickpea-sized balls or crumbled
When quinoa is still warm, fork fluff while adding onion, add a splash of soy sauce.
Toss equal parts quinoa with arugula; this will be the base of salad on each plate.
Then gently pile each additional ingredient as you wish. Finish with a drizzle of balsamic vinegar and sprig of mint - voila, you are about to be a huge hit!