This gluten free, sugar free, dairy free, oil free, vegan salad is delicious! Quinoa can be served at room temperature, chilled or eaten warm. This is a great side dish or full meal. I’m sure you and your family will enjoy it as much as me and my family do. I like to serve this salad on a bed of fresh kale, baby spinach or romaine lettuce.

Ingredients
1 cup uncooked quinoa
1/2 cup almonds or nut of choice
1 cup chopped cucumber
1/2 cup chopped summer squash
1/2 cup dried low sugar cranberries
1/2 cup chopped dried low sugar apricots (or 4 fresh)
zest of one lemon
juice of one lemon
juice of one orange
1 Tsp sea salt
1 glove garlic finely chopped

Directions
Bring 2 cups of water to a boil. Add quinoa, salt and garlic. Stir. Cover and simmer on low approx 20 minutes until light and fluffy. Fluff with fork.

Place quinoa in a medium sized bowl add all ingredients except lemon zest and juice – stir gently.

Stir in zest of lemon – mix well. Add orange juice and lemon juice. Stir.

Add more salt and juice if needed.

Garnish with fresh chopped parsley.

Eat right away or chill and enjoy later.