Ingredients
- 8 oz Quinoa – red white or rainbow
- 1 Lemon
- 2 Tbls Parsley – or other fresh herb
- 1/4 cup Extra Virgin Olive Oil – try using your favorite infused EVOO
- 1 clove small garlic minced more or less to taste
- 1/4 teaspoon salt to taste
- 1/4 teaspoon pepper to taste
- 1/2 cup dried apricots chopped
- 1/2 cup dried cranberries
- 1/4 cup carrots chopped quite small
- 1/4 cup cucumber peeled and chopped small
- 1/3 cup pumpkin seeds – or sunflower seeds
Instructions
- Cook quinoa according to package directions – try using broth in place of plain water. Let cool.
- In a small bowl, add juice and zest of the lemon, parsley or other fresh herb, garlic, olive oil, salt and pepper. Whisk well to combine.
- In a large bowl, combine the cooked and cooled quinoa, apricots, cranberries, carrots, cucumbers and seeds.
- Drizzle with dressing and toss well.
- Refrigerate until ready to serve, at least 14 minutes.
Notes
Source: https://thecrazycraftlady.com/quinoa-salad-with-cranberries-apricots-and-pumpkin-seeds/