Orange Apricot Almond Quinoa Salad
Prep time
Cook time
Total time
Recipe type: Side
Serves: 8-10
  • 1 cup quinoa
  • 1 cup peas (I used frozen)
  • 1 cup chopped purple cabbage
  • 1 orange, each slice cut into fourths
  • 1 apricot, diced
  • ½ cup roasted almonds, chopped
  • 4 scallions, chopped
  • ½ cup fresh cilantro, chopped
  • Dressing:
  • ½ cup olive oil
  • ¼ cup brown sugar
  • ⅓ cup rice vinegar
  • Pinch of salt
  1. Cook the quinoa in a rice cooker or sauce pan with 1¾ cup water.
  2. When quinoa is cooked, spoon into a large salad bowl.
  3. Add peas, cabbage, almonds, scallions, and cilantro. Mix together until well-combined.
  4. To make the dressing, add the olive oil, sugar, vinegar, and salt to a liquid measuring cup. Whisk together with a fork.
  5. When ready to serve, add orange and apricot to the salad and mix together.
  6. Drizzle with dressing, mix, and enjoy!
Recipe by the blissful balance at