Cranberry, Apricot & Almond Quinoa Salad with Honeyed Lemon-Ginger Dressing
Gluten & Dairy-free
1/4 cup freshly squeezed lemon juice 3 tablespoons extra virgin olive oil 2 tablespoons raw honey 4 teaspoons minced ginger 1 teaspoon lemon zest 1/4 teaspoon sea salt 1/4 cup slivered almonds 4 cups cooked quinoa 1/2 cup dried cranberries (reduced sugar if available) 12 dried apricots, chopped small 2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme leaves)
1. In a small bowl, whisk together the lemon juice, olive oil, honey, ginger, lemon zest, and salt; set aside.
2. Place the almonds in a small skillet over medium-low heat, stirring constantly while the almonds toast, for about 2-3 minutes; set aside.
3. In a medium mixing bowl, place the quinoa, cranberries, apricots, toasted almonds, and thyme; gently toss with a fork to combine. Pour the dressing over the mixture and toss again; serve immediately.
Variation: Add 1 cup diced cooked chicken or turkey into the salad.
Note: Store the salad covered and refrigerated for up to 5 days.