Recipe: Gluten Free Quinoa and Dried Fruit Salad

Hey! How has your summer been?
It has been a good one for me. I went to Toronto with my daughter, traveled to Fargo to hear my son speak at TEDxYouth and with that the whole family spent time together, spent a long weekend in Aspen learning how to fly fish and just got back from a road trip to Seattle and Vancouver.




Two of my adventures were long road trips and I am working on writing a gluten free travel blog centering on what I packed in my cooler and how I decided where to eat while on the road. I hope this information will help you feel more comfortable traveling.
Today I am sharing a quinoa dried fruit salad. I have made this salad quite a few times this summer, especially when we were hosting a barbecue.
It always went over really well.
This is a salad that you can make on Sunday and it will last 4-5 days. You can also easily add a leftover protein to this salad and it would travel well for lunches.
Recipe: Quinoa and Dried Fruit Salad
Ingredients:

• 1 cup Rainbow Quinoa
• 2 Tbsp olive oil
• 1 Tbsp honey
• 1/4 tsp cumin seeds
• juice from 1 lemon
• juice from 1 lime
• 1/2 cup dried apricots, chopped
• 1/2 cup dried cranberries
• 2 green onions, chopped
• 1/2 red pepper, finely chopped
• 1/4 cup cilantro and fresh dill, chopped
• 10 cherry tomatoes, cut in 1/2
• 1/4 toasted pine nuts
• optional 1/4 cup raisins

Method:

• Cook quinoa according to package directions.
• Allow to cool.
• In a medium bowl, whisk the olive oil, juice from lemon and lime, cumin seeds and honey.
• Add the apricots, cranberries, optional raisins, green onion, red pepper, dill, cilantro and chopped tomatoes to the dressing. Stir well.
• Add the cooled quinoa and toasted pine nuts. Toss well.
• This recipe will serve 2 if using it as a main dish or 4 if using as a side dish.

For other great recipes your kids will love this Summer, grab a copy of my NEW cookbook, which contains 27 other delicious recipes your kids and the rest of your family will love… all absolutely gluten-free!