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Tricolor quinoa with apricots and almonds

Recipe by:Jennifer Eubanks
Hillcrest Catering at The Plaza Room, Yuba City 


  • 2 cups water
    Kosher salt
    1 cup tricolor quinoa
    6 tbsp. olive oil
    2 tbsp. honey
    Zest and juice of 1 large orange
    Zest and juice of 1 small lemon
    4 ripe but firm apricots, diced
    1/2 cup finely diced red onion
    1/2 cup chopped fresh mint
    1/2 cup chopped fresh parsley
    1/2 cup slivered almonds, toasted


Place water and a pinch of salt in a medium saucepan and bring to a boil. Stir in quinoa. Reduce heat, cover and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside to cool.

In a large bowl, stir together olive oil, honey, zests, juices and 1 tsp. salt. Add room-temperature quinoa and remaining ingredients and mix well. Serve immediately or refrigerate before serving. 

Serves 4

Photo: © 2017 Matt Salvo

Califonia Bountiful