Curried Quinoa & Stone Fruit Salad

Recipe by Tanya Milosevich

INGREDIENTS

1 cup quinoa, rinsed
2 cups water
2 apricots, chopped
2 to 4 peaches and or nectarines, sliced
2/3 cup chopped mint
1 cup toasted almonds, chopped
Salt

Curry-Yogurt Dressing
1/2 cup plain yogurt
4 teaspoons curry powder
3 tablespoons fresh lemon juice
2/3 cup olive or grape seed oil
1/2 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 12 to 15 minutes or until water is absorbed.
  • Prepare the dressing.
  • When the quinoa has cooled slightly, add the dressing and toss to coat.
  • Add remaining ingredients and taste for seasoning.

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

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!

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The FruitGuys Magazine is your source for workplace culture, trends and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.