Quinoa Salad with Apricots and Carrots


  • 2 c. cooked quinoa

  • 2 medium carrots, trimmed, peeled (if needed; otherwise, scrubbed), and shredded into ribbons using a vegetable peeler

  • ⅓ c. diced red onion

  • 2 Tbs. raisins (golden raisins preferred)

  • ½ tsp. grated orange peel

  • ½ c. fresh-squeezed orange juice

  • 1 Tbs. apple cider vinegar

  • 1 tsp. freshly grated ginger

  • ¼ c. olive oil

  • salt, to taste

  • 4-5 fresh apricots, sliced into thin wedges

  • ¼ c. pine nuts, lightly toasted (optional)


In a large bowl, combine the quinoa, shredded carrot, diced red onion, and raisins.  In a small bowl, whisk together the grated orange peel, orange juice, vinegar, ginger, and olive oil.  Pour dressing over quinoa mixture and toss to coat, adding salt to taste.  Gently stir in the apricot wedges.  For best results, refrigerate for at least 30 minutes before serving.  Sprinkle with pine nuts (if using) immediately before serving.