Side Dishes
1 cup quinoa
1/2 cup slivered toasted almonds
1/4 cup sunflower seeds toasted
4 green onions thinly sliced
1 red pepper seeded and chopped
1 yellow pepper seeded and chopped
2 stalks celery chopped
3/4 cup dried cranberries
3/4 cup slivered dried apricots
Dressing:
1/4 cup extra virgin olive oil
2 tablespoons honey
2 tablespoons lemon juice (fresh)
1 teaspoon salt
freshly ground black pepper
1/2 teaspoon cinnamon
1/2 teaspoon cumin (optional since I don’t like it)
Rinse the quinoa well, then cook in 2 cups boiling water for 15 minutes. Let stand covered for 15 minutes, then fluff with a fork and let cool.
Mix the quinoa, green onions, peppers, celery, cranberries, apricots, sunflower seeds, and almonds together in a large bowl.
In a measuring cup, combine the olive oil, honey, lemon juice, and seasonings. Add to the quinoa mixture and mix well. Cover and refrigerate for up to 24 hours. Serve chilled or at room temperature. Keeps for 2 to 3 days in refrigerator.