Now that school is out and summertime is officially in full swing, most families are in need of nutritious recipes that can be thrown together in minutes. My summer meal survival tips include, planning ahead, getting the kids involved, and keeping it simple. I typically prepare quinoa two times per week as a base for many of my warm weather recipes. This amazing pseudo-grain cooks in 18-20 minutes, stores well in the refrigerator and is the perfect addition to any summer salad or vegan casserole. I’m keeping it simple tonight with my idea of a Stone Fruit Quinoa Salad. I’ve used apricots in our quinoa salad because they were organic and on sale, but feel free to substitute any of your favorite stone fruit; apricots, plums, nectarines, cherries, or peaches.
Benefits of Apricots:
- Rich in vitamin A and C, beneficial for healthy skin and eyes.
- Rich in the carotenoids and xanthophylls, possible benefit for age-related eye issues.
- Good source of dietary fiber.
Black Quinoa:
I’ve used black quinoa from Alter Eco Foods in my Stone Fruit Quinoa Salad because of it’s distinct nutty flavor.
Black quinoa is completely gluten-free, contains both antioxidant and anti-inflammatory properties, and provides 6 grams of plant protein per serving. 
- 1 cup Alter Eco Black Quinoa, prepared according to package directions and completely cooled.
- 1/2 red onion, finely chopped
- 3-4 apricots, pits removed and chopped
- 1 small red bell pepper, chopped
- 1 cup organic, shelled edamame
- 1/4 cup slivered almonds
- 1/2 bunch cilantro leaves, chopped
- Juice of 1 lime
- Zest of 1 lime (about 1tsp)
- 2 tablespoons Coconut Aminos (feel free to sub Bragg Liquid Aminos)
- 1-2 small apricots, pits removed
- 1 small clove garlic, minced
- Prepare quinoa according to package directions. Let cool completely. (Tip: I make quinoa the night before and refrigerate.)
- Prep veggies and apricots for the salad.
- Using a large bowl, combine cooled quinoa, chopped onion, apricots, bell pepper, shelled edamame, slivered almonds and cilantro leaves. Lightly toss.
- Using a high-speed blender (Vitamix), add pitted apricots, lime juice, coconut aminos and garlic. Give a whirl until well blended. Add lime zest and give a quick pulse to incorporate.
- Pour dressing over salad and toss until well coated.
- Note: I typically serve this salad cold and pour dressing over the salad just before serving.
- ENJOY!
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.