| 7 | 30 | 111 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 8 |
| 1 cup | Quinoa, uncooked |
| 2 large stalk(s) | Celery (diced small) |
| 1 medium pepper(s) | Red bell pepper (diced small) |
| 2 medium | Carrots (peeled and grated) |
| 2 green onion (stem) | Green onion (green only, thinly sliced) |
| 1/4 cup | Cranberries, dried |
| 1/4 cup | Apricot, dried (diced small) |
Place quinoa in a fine mesh strainer and rinse well under cold water. Cook according to package instructions. Set aside and allow to cool.
In a large bowl, add celery, pepper, carrots, scallions, cranberries and apricots.
Add quinoa to the bowl and pour approved dressing over, tossing to combine. Chill for at least ½ hour to let the flavors develop.
Note:
Quinoa has a natural coating called saponin that can taste bitter and soapy if it is not removed. Some brands will rinse the quinoa prior to packaging, but to be safe I always rinse it before cooking.
| Fruit | 0.2 |
| Grain | 1.1 |
| Vegetables | 0.8 |
