Curried Quinoa & Stone Fruit Salad

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Recipe by Tanya Milosevich

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

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


  • 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.

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