Califonia Bountiful
Side Dish

Tricolor quinoa with apricots and almonds

This salad is an ideal accompaniment to citrus glazed salmon, but can also be served as a vegetarian entrée, on a bed of lettuce or in a wrap. When apricots aren't in season, use the dried fruit and substitute pistachios for almonds.

Jennifer Eubanks
Hillcrest Catering at The Plaza Room, Yuba City 

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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

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