Not-So-Summer Quinoa Salad

October is nearing and summer is officially over. Nooooooooooo…..

I am in denial.   For my first-ever post, here’s a recipe that will help to counter the shortening days with a little  summer color.  The dried apricots and fresh herbs give it a nice summery feel, with ingredients that are available all year round.

You will need: 

• 2 bell peppers (one red, one yellow), chopped
• 1 bunch of green onions, chopped
• 1/4 cup sliced almonds
• flat leaf parsley (about half a bunch?), chopped
• Dried apricots, chopped
• 1 cup quinoa (cooked)
• 1/4 cup  good quality balsamic vinegar
• 1/4 cup extra virgin olive oil.
• lemon juice
• Salt n’ peppa

To Prepare:

1. Cook 1 cup of rinsed quinoa with a little less than 2 cups of water and 2 tbsp of lemon juice. I like to use a little less water for a salad so the quinoa doesn’t get too mushy. Important: Let the quinoa cool before making the salad!

2. In a large mixing bowl, combine the peppers, onions, almonds, parsley, apricots

3. In a separate container, prepare the vinaigrette, combining the balsamic vinegar and olive oil. Mix well, and add salt and pepper to taste.

4. Mix in the cooled quinoa and vinaigrette, stir well. Make sure to add 1 tsp of salt to cut some of the sweetness from the apricots, peppers and balsamic vinegar.

Health stuff: 

Quinoa: This ancient peruvian seed contains a ton of essential amino acids, protein and is one of the healthiest grains out there.  Plus, it cooks quickly and it’s yummy!

Peppers: High in antioxidants, Vitamin C and Vitamin A

Almonds: More protein, and nice and crunchy!

Green onions: Contains Vitamin K, which allows for healthy blood flow, but also has a very mild oniony flavor, good  for those who are onion-averse.

Enjoy!

Photo credit: me!