In a medium saucepan with a tight-fitting lid, heat the olive oil
over medium heat.
Add the quinoa and stir until evenly coated with oil and slightly
toasted, about 2 minutes.
Add the water, bring to a boil, then cover and reduce heat.
Cook for 15 minutes without disturbing, or until all water is
absorbed.
Set aside, still covered, for a few minutes.
Whisk honey, onion powder, curry, cumin, salt, lemon zest and
lemon juice in a bowl.
Slowly add the olive oil and whisk until emulsified.
In a large bowl, combine orange, yellow and red peppers, carrot,
scallion, raisins, apricots, almonds and quinoa.
Stir until blended.
Add half the dressing, toss gently, then add the other half.
Serve at room temperature.
Originally Submitted
3/17/2012
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