← All recipes

Quinoa Salad With Fennel, Red Pepper And Apricots Light

Make Quinoa Salad With Fennel, Red Pepper And Apricots Light at home with Ready To Serve Vegetable Broth, Quinoa, Fennel, Red Bell Peppers, and Snow Peas. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 2 cup
• 1 cup
• 1 cup
• 1 cup
• 1 cup
• 1/2 cup
• 1/4 cup
• 2 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   Skillet over medium-high heat, lightly toast quinoa for 1 minute.

2. 2

   Add quinoa to boiling stock; reduce heat to medium low.

3. 3

   Cook, covered for 15 minutes or until tender and liquid is absorbed.

4. 4

   Transfer to a serving bowl.

5. 5

   When quinoa has cooled, add fennel (fresh anise bulb), red peppers, snow peas, apricots and dried cranberries.

6. 6

   In a bowl combine vinegar, orange juice concentrate, honey, olive oil and garlic; whisk well. Pour dressing over salad; toss to coat well. Serve.

7. 7

   VARIATION: replace quinoa with orzo or with brown rice.

8. 8

   Sensationally Light Pasta and Grains by Rose Reisman (Penguin 1999)