Posted 2 years ago
Eat Well Live Well – Fresh Apricot, Jalapeno, Mint & Quinoa Salad
Our Ironwood Dietitians are at it again with a healthy and refreshing recipe for our warm spring and summer months. Apricots are a delicious fruit packed with vitamins, fiber, and antioxidants. They have multiple benefits, including improved eye, skin, and gut health.
Fresh Apricot, Jalapeno, Mint and Quinoa Salad
2 cups quinoa
4 cups Vegetable Broth
1 lb ripe fresh apricots
1/4 cup minced shallot, minced
1/4 cup green onion, sliced
1/2 cup Italian fresh parsley, chopped
20 mint leaves, chiffonade
1/4 tsp minced fresh jalapeño pepper
Lemon juice, 1 lemon
1/4 cup olive oil
Salt and pepper to taste
Place 2 cups quinoa and 4 cups broth in a saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the liquid is absorbed; about 15 minutes.
In a large bowl, combine minced shallot, green onions (white and light green parts only), parsley,and mint. Carefully remove the seeds from the jalapeño, mince, and add to veggies in the bowl. Slice the apricots in crescents around the pit with a paring knife over the bowl (6-8 wedges per fruit). Squeeze lemon juice over the fruit before stirring to prevent browning. Add olive oil,salt,and pepper.
Mix in prepared quinoa lightly to coat and distribute. Serve at room temperature.
Pairs well with seared scallops or grilled chicken
Apricots can be substituted with other accessible, fresh stone fruit like peaches, nectarines, or plums. Out of season, dried apricots can be used when rehydrated: place dried fruit in a bowl and cover with boiling water. Allow to sit for 15-20 minutes until plump then strain and use as you would fresh fruit.
Grain Substitution: Salad can be easily replicated with pearl barley, or pasta such as pearl couscous or orzo.