We served this at a vegan meeting with spiralized zucchini and sun dried tomatoes dressing and sautéed Swiss chard with lentils.
Ingredients
1 cup
red quinoa (rinsed well and cooked according to package directions) 12
dried apricots (chopped) 1⁄2 cup
pecans (gently toasted) 1
fresh parsley (chopped) 1 slice
red onion (minced) 1
lemon (juiced) 1⁄4 cup
olive oil (or more if needed) 2 drops
stevia (or teaspoon of honey) 1
saltYields:
Instructions
Fluff and cool the quinoa. Combine with apricots, pecans, parsley and onion. Whisk the lemon, olive oil, stevia or honey and salt. Taste. It may need a little more oil.
Fold dressing into red quinoa. (Recipe #711)