Curried Quinoa Salad with Apricots
Yield:
6
Servings
I have made this recipe so many times, and my family never gets tired of it. It’s the best dish to take to a potluck or on a picnic. The curry powder and sweetness from the apricots are a perfect pairing.
- Combine the curry powder, apple cider vinegar, olive oil, orange juice, ginger, and salt in a small bowl.
- In a serving bowl, combine the cooked quinoa, apricots, red and yellow pepper, walnuts, and cilantro (if using). Pour the curry mixture over the salad and gently stir to mix. Add additional salt and pepper, to taste.
- Refrigerate until ready to serve. Store the salad in an airtight container in the fridge for up to 5 days.