Appetizers / Soups / Salads

Quinoa Salad with Apricot and Red Bell Pepper is for Dinner.

Quinoa Salad with Apricot and Red Bell Pepper takes several minutes to prepare.

Quinoa Salad with Apricot and Red Bell Pepper takes several minutes to cook.

Quinoa Salad with Apricot and Red Bell Pepper makes 6 servings.

The ingredients for Quinoa Salad with Apricot and Red Bell Pepper are:

4 C chicken broth
1 1/2 C quinoa, uncooked
3 thinly sliced green onions
1/3 C dried apricots, cut into strips
1 large red pepper, diced
Handful cilantro, snipped
2 T rice vinegar OR white wine vinegar
2 T orange juice
2 T honey
1/4 C olive oil
Salt and pepper to taste

Here is how you make Quinoa Salad with Apricot and Red Bell Pepper:

Cook quinoa in broth according to package directions. In a separate bowl, whisk together vinegar, orange juice, honey and oil. Once quinoa is cooked, fluff with a fork and transfer to serving bowl. Sitr in green onions, apricots, red pepper, and cilantro. Pour dressing over quinoa and mix well. Refrigerate overnight. Garnish with sprigs of cilantro.Number of Servings: 6Recipe submitted by SparkPeople user MCMENTORMOM.

The nutritional information for Quinoa Salad with Apricot and Red Bell Pepper is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 317.8

• Total Fat: 12.3 g
• Cholesterol: 3.3 mg
• Sodium: 749.6 mg
• Total Carbs: 47.0 g
• Dietary Fiber: 4.3 g
• Protein: 7.4 g