 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Gluten free...wonderful side dish or salad. Ingredients:
apricot almond quinoa |
1/2 cup quinoa |
1/2 cup diced zucchini |
1/4 cup diced dried apricot (unprocessed, unsulphured) |
1 tablespoon sesame oil |
1/2 cup toasted almond |
2 tablespoons chopped fresh parsley |
2 teaspoons lemon juice |
1 teaspoon grated lemon zest |
1 teaspoon honey |
sea salt |
Directions:
1. Rinse quinoa under cold running water, drain. In sauce pan, bring 1 cup of water to a boil, stir in quinoa. Reduce heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is transparent: drain. In non-stick pan, stir fry zucchini till tender. In large bowl, combine quinoa, zucchini, and all other ingredients. Serve hot or cold. Can be refrigerated for up to 4 days.
|
|