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



  • 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


  • 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


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


  1. 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.
  2. Pour dressing over salad and toss until well coated.
  3. Note: I typically serve this salad cold and pour dressing over the salad just before serving.
  4. ENJOY!
*vegan, gluten-free, dairy-free

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