Toast almonds in a dry skillet until pale brown and fragrant, stirring often. Boil 2 cups water in a medium saucepan. Add quinoa and salt, reduce heatr to medium-low and simmer 15 minutes or until tender and most of the water is abasorbed.
Drain and transfer quinoa to large bowl. Add apricots and raisins. Set aside to cool.
Whisk together orange juice, shallot, parsley, mint and orange zest. Whisk in oil. Pour dressing over quinoa. Add oranges and almonds. Serve chilled.
Originally Submitted
4/10/2011
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