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This light winter salad makes a satisfying meal, thanks to quinoa, a whole grain that’s high in protein.
Toast almonds 4 to 5 minutes in dry skillet or toaster oven, or until pale brown and fragrant, stirring often.
Bring 2 cups water to a boil in medium saucepan. Add quinoa and salt, reduce heat to medium-low and simmer 15 minutes, or until tender and almost all water is absorbed. Drain, then transfer to large bowl. Toss with apricots and raisins.
Whisk together orange juice, shallot, parsley, cilantro, mint, orange zest, cumin, and coriander. Whisk in oil. Pour dressing over quinoa, and toss to coat. Garnish with orange slices and toasted almonds.
- Calories 383
- Carbohydrate Content 61 g
- Cholesterol Content 0 mg
- Fat Content 13.5 g
- Fiber Content 7 g
- Protein Content 9 g
- Saturated Fat Content 1.5 g
- Sodium Content 161 mg
- Sugar Content 22 g