Vegan Cooking Class with Kris!

kris salad
Kris Siegel is a devoted vegan who loves sharing her passion for plant-based food with others.  Her healthy glow is the best advertisement ever for a plant-based lifestyle.



Apricot Quinoa Summer Salad

1 c. quinoa, uncooked
2 c. water
4-5 fresh apricots, quartered
1 c. fresh cucumbers, chopped
1/2 c. fresh zucchini, chopped
1/3 c. fresh parsley
1/2 c. almonds, chopped
1/4 c. olive oil
2 T. apple cider vinegar
1 tsp. sea salt
juice of one orange
1-2 threads of saffron
1 clove garlic, minced

Bring the water to a boil, and add quinoa. Cook quinoa according to package directions, transfer to a large bowl and let it cool to room temperature.

In a small bowl, whisk the olive oil, orange juice, apple cider vinegar, sea salt, garlic and saffron to create dressing.

Stir the apricots, cucumbers, zucchini, parsley and almonds into the quinoa. Top with dressing. Serve at room temperature or cold. Garnish with more fresh parsley and almonds.

I didn’t have saffron so omitted it. I used walnuts instead of almonds because I like them better. I used 1/3 cup of grocery store orange juice, due to laziness. I used white peaches from the Farmers Market instead of the apricots. I’m not fond of raw onions in salad, and this recipe doesn’t call for them, so you can eat it and your breath will stay fresh, which is good if you eat it for lunch at work. The name is misleading, because you can make this salad in any season. It would taste great with apples in the fall & winter. I found this recipe on the food blog.


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