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Rancho Vignola

Snacking Salad with Apricots and Roasted Almonds Recipe from: Shemmaho Goodenough,

Rancho’s Recipe Tips:

I love this salad. This recipe is good for a week. Keep it in the fridge. After you make it, you can put it in small containers, or plastic bags, to eat as a snack, or, leave it in a container with a lid and take from there as required.

Ingredients:

For the Salad:

1 cup dry quinoa, makes about 3 cups cooked
1.5 cups water
1 cup cherry tomatoes, cut in half
Small red onion, sliced
1⁄2 cup dried apricots, chopped
1⁄2 cup almonds, coarsely chopped
2⁄3 cup Mild Moroccan Spiced Dressing

 

For the Mild Moroccan Spiced Dressing:

1⁄4 cup lemon juice
2 Tbsp yogurt
1 1⁄2 tsp honey
1⁄4 tsp salt
1⁄4 tsp each ground cumin, turmeric, cinnamon, ginger
1⁄4 cup of your favourite salad oil, I use olive oil

Directions:

To make the salad:

Bring the water to a boil and add the quinoa. Cook for about 15 minutes, remove from heat and leave covered for 10 minutes. Chop almonds coarsely and roast them, being careful not to burn them.

In a large bowl, mix together cooked quinoa, apricots, tomatoes, onion, and almonds. Add Moroccan dressing.

 

To make the dressing:

Whisk together all the ingredients except oil. When they are well mixed, slowly whisk in oil to a smooth creamy consistency.

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