Black Quinoa and Stone Fruit Salad

Our friend, Kris Kelly, of Goofy Foot Foods did it again! This time with a summer-inspired salad with black quinoa and yummy stone fruit! 

Check out all of Kris’ recipes on her website at GoofyFootFoods.com

 
 

Ingredients

1 cup Alter Eco Black Quinoa, prepared according to package directions and completely cooled.
1/2 red onion, finely chopped
3-4 apricots, pits removed and chopped
1 small red bell pepper, chopped
1 cup organic, shelled edamame
1/4 cup slivered almonds
1/2 bunch cilantro leaves, chopped

 

Dressing

Juice of 1 lime
Zest of 1 lime (about 1tsp)
2 tablespoons Coconut Aminos (feel free to sub Bragg Liquid Aminos)
1-2 small apricots, pits removed
1 small clove garlic, minced

 

METHOD

Prepare quinoa according to package directions. Let cool completely. (Tip: I make quinoa the night before and refrigerate.)
Prep veggies and apricots for the salad.
Using a large bowl, combine cooled quinoa, chopped onion, apricots, bell pepper, shelled edamame, slivered almonds and cilantro leaves. Lightly toss.

 

Dressing

Using a high-speed blender (Vitamix), add pitted apricots, lime juice, coconut aminos and garlic. Give a whirl until well blended. Add lime zest and give a quick pulse to incorporate.
Pour dressing over salad and toss until well coated.
Note: I typically serve this salad cold and pour dressing over the salad just before serving.
ENJOY!
 
*vegan, gluten-free, dairy-free
 
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