Quinoa Salad w/ Dried Cranberries & Apricots
Ingredients:
3/4 cup quinoa
1/3 cup dried cranberries
1/3 cup chopped, dried apricots
6 green onions, chopped salt & pepper, to taste
For Citrus Ginger Vinaigrette:
1 tbsp. grated orange zest
2 tbsp. fresh orange juice
2 tbsp. fresh lemon juice
1 tsp. grated fresh ginger
1/4 cup extra virgin olive oil
Pinch each of salt & pepper
Directions:
Using a fine-mesh strainer, rinse quinoa well. In a small saucepan, combine quinoa with 1-1/2 cups water; bring to a boil. Reduce heat, cover & simmer until quinoa is translucent & all of the water has been absorbed. Remove pan from heat; fluff quinoa with a fork. Gently stir in cranberries, apricots, onions, salt & pepper. Let cool for 20 mins.; cover with plastic wrap & refrigerate for 1 hr. or up to 24 hours. For vinaigrette: whisk together orange zest, orange juice, lemon juice & ginger. In a thin steady stream, whisk in oil. Whisk in salt & pepper. Gently toss salad with vinaigrette until well coated.