Enjoy this delicious salad straight from the Kintail Recipe Book (page 2). This salad is perfect for the summer BBQ season and pairs well with burgers, kebabs, chicken pitas, pulled pork, anything under the sun really! It’s also a great salad to whip up then take for lunches all week long.
Hope you enjoy this light and fresh treat, and that you get to enjoy it for yourself the next time you come to Kintail!
- 3/4 c. quinoa
- 1/3 c. dried cranberries
- 1/3 c. chupped dried apricots
- 6 green onions
- 1 1/2 c. water
Using a fine-mesh sieve, rinse quinoa well under cold water. In a small saucepan, combine quinoa with water and bring to boil. Reduce heat, cover and simmer until quinoa is translucent and all the water has been absorbed (about 18 minutes).
Remove pan from heat. With fork fluff the quinoa. Gently stir in cranberries, apricots, and green onions. Let cool for 20 minutes. Cover with plastic wrap and refrigerate at lease 1 hour or up to 24 hours.
Citrus Ginger Vinaigrette
- 1 tbsp. orange zest
- 2 tsp. fresh orange juice
- 2 tbs. fresh lemon juice
- 1 tbs fresh ginger, grates
- 1/4 c. extra-virgin live oil
- Pinch salt and pepper
For the vinaigrette, whisk together orange zest, orange juice, lemon juice, and ginger. In a thin steady stream, gradually whisk oil. Whisk in salt and pepper. Toss together and serve.