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Middle Eastern · Salad
Quinoa and Apricot Salad
Toasted quinoa cooked with turmeric, coriander, ginger and a little jalapeño, then dressed with lemon and tossed with fresh apricots, almonds and herbs.
- YieldServes 4
- Hands-on30 min
- Total45 min
- Difficulty
Ingredients
- 170 gquinoa
- 2 tspolive oil
- 115 gred onion, diced
- 2white mushrooms, about 55 g, diced
- 1 tbspfresh ginger, minced
- 1jalapeño, small, seeded if you want less heat, minced
- 1 tspground turmeric
- 1 tspground coriander
- ¼ tspground cinnamon
- 480 mlwater
- to tastesalt
- to tasteblack pepper, freshly ground
- 1 tbspolive oil, extra, to dress
- 1lemon, halved
- 150 gapricots, 3, pitted and diced
- 35 galmonds, chopped
- 2 tbspfresh parsley, minced
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