Curried Quinoa & Stone Fruit Salad

Share this post

Recipe by Tanya Milosevich

INGREDIENTS
1 cup quinoa, rinsed
2 cups water
2 apricots, chopped
2–4 peaches and or nectarines, sliced
⅔ cup chopped mint
1 cup toasted almonds, chopped
Salt

Curry-Yogurt Dressing
½ cup plain yogurt
4 teaspoons curry powder
3 tablespoons fresh lemon juice
⅔ cup olive or grape seed oil
½ cup chopped mint
Salt

PREPARATION

  • Mix all dressing ingredients well in a small bowl, set aside, and let rest for 15 minutes before using.
  • Put quinoa and water in a pan and bring to a boil. Lower heat and cover. Cook for 12–15 minutes or until water is absorbed.
  • When the quinoa has cooled slightly, add the dressing and toss to coat.
  • Add remaining ingredients and taste for seasoning.

Cook’s note: This is a very adaptable salad. You can use leftover grilled peaches, currants, or other dried fruits to create many variations. Have fun!

Serves 4. Prep time, 20 minutes; cook time, 15 minutes.

Want more ideas like this? See more in Recipes.

 

Sign up for our monthly newsletter

 

Recent Recipes articles:

More recent articles:

Developing foot strength for functional living
April 25, 2017
Put down that pill!
April 24, 2017
An affordable approach to a healthy workplace
April 24, 2017
Food:
From salad to shortcake, ways to enjoy the heart-shaped berry
April 15, 2017
The FruitGuys boosts small farms’ impact on environmental, economic, and community health
April 12, 2017
How to stay sane and productive while telecommmuting
April 12, 2017
Help coworkers of all stripes get along and be productive
March 27, 2017
One exercise can condition from head to toe
March 25, 2017
The nature-health connection and how to find it
March 23, 2017
Food:
Easy hacks to spice up your packaged food
March 21, 2017

About Us

Our monthly online magazine features articles about fitness, health, food, and work, as well as recipes featuring farm-fresh fruit!