Quinoa Salad with Dried Cranberries and Apricots
3/4 cup (175 mL) quinoa
1/3 cup (75 mL) dried cranberries
1/3 cup (75 mL) chopped dried apricots
6 green onions, chopped
1/4 tsp (1 mL) each salt and pepper
Citrus Ginger Vinaigrette:
1 tbsp (15 mL) grated orange zest
2 tbsp (30 mL) fresh orange juice
2 tbsp (30 mL) fresh lemon juice
1 tsp (5 mL) grated fresh ginger
1/4 cup (60 mL) extra-virgin olive oil
Pinch each – salt and pepper
Using a fine-mesh sieve, rinse quinoa well (if the quinoa isn’t pre-rinsed). In small saucepan, combine quinoa with 1-1/2 cups/375 mL water; bring to a boil. Reduce heat, cover and simmer until quinoa is translucent and all of the water has been absorbed, about 18 minutes. Remove pan from heat; with fork, fluff quinoa. Gentry stir in cranberries, apricots, onions, salt, and pepper. Let cool for 20 minutes; cover with plastic wrap and refrigerate for 1 hour or up to 24 hours. For the vinaigrette, whisk together orange zest, orange juice, lemon juice, and ginger. In think steady steam, gradually whisk in oil. Whisk salt and pepper. Gentry toss salad with vinaigrette until well-coated.
You can substitute dried blueberries for the dried cranberries.