APRICOT QUINOA SUMMER SALAD

INGREDIENTS
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1 cup Quinoa, uncooked
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2 cups Filtered Water
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4-5 (200g) fresh Apricots, halved and then quartered
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1 cup fresh Cucumbers, chopped
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½ cup fresh Zucchini, chopped
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⅓ cup fresh Parsley
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½ cup Almonds, chopped
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¼ cup Olive Oil
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2 tablespoons Apple Cider Vinegar
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1 teaspoon Sea Salt
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juice of 1 Orange
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1-2 threads of Saffron
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1 clove Garlic, mince
METHOD
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Bring the water to a boil, add quinoa and seasonings.
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Cook to simmer for 25 minutes or until quinoa is fluffy.
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Using the olive oil, orange juice, apple cider vinegar, sea salt, and saffron whisk until mixed for a dressing.
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Take quinoa off the HEAT, set to cool.
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Once cool, stir in all ingredients including the dressing and adjust seasonings to taste.
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Enjoy at room temperature or cold.
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Garnish with more fresh parsley and chopped almonds.