Author: Karman Meyer, Dietitian at The Nutrition Adventure
Ingredients
1/2cuptricolor quinoa
1cupwater
1cinnamon stick
pinchof salt
3Tbsp.chopped almonds
2fresh apricotsdiced
6Bing cherriesstem and pit removed, cut in half
1/2small Granny Smith applediced
2Tbsp.golden raisins
1tsp.fresh lime juice
1/2tsp.honey
About 1 Tbsp coconut milk per 1/2 cup serving of quinoa saladif desired
Instructions
1. Rinse quinoa thoroughly with water, draining with a fine mesh sieve.
2. In a small saucepan, add quinoa, water, cinnamon stick, and salt. Bring to a boil over medium-high heat while covered, then reduce heat to medium and allow quinoa to cook for 20 minutes, or until water is absorbed. Remove from heat and fluff quinoa with a fork and remove cinnamon stick. Allow quinoa to cool completely.
3. Mix in chopped almonds, diced apricots, cherries, apples, and golden raisins.
4. In a separate bowl, whisk together lime juice and honey. Add to quinoa mixture.
5. Add about 1 tablespoon of coconut milk per 1/2 cup serving of quinoa salad prior to eating. You don't want the quinoa to become mushy, so only add coconut milk once ready to serve. Salad will keep in the refrigerator for 2 days.