We always enjoy quinoa salads. Quinoa adapts so well to either fruit or vegetables. This time we used spring fruits with a light cinnamon, balsamic dressing.
Drain the apricots and slice.
Wash the grapes and halve.
Peel the orange and cut in sections.
Drain the cooked quinoa well and place in a large bowl.
Add the fruit to the quinoa and gently mix.
Chop the parsley and add to the salad, mixing lightly.
Prepare the dressing by mixing the ingredients in a small bowl.
Posted by Chris Walker on April 4, 2012 in Apricot, Grapes, Orange, Quinoa, Salads.