1 cup red quinoa
1/2 cup white quinoa
3 cups water
1/4 teaspoon salt
1 cup golden raisins
1/2 cup finely chopped dried apricots
1/2 cup finely chopped red onion
1 cup chopped cucumber
1/2 cup chopped mint
3 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
Salt and pepper, to taste
- Combine water and quinoa in medium saucepan. Bring to boil over high heat. Cover and reduce heat to low. Cook for 15 minutes, until liquid is absorbed.
- Cool quinoa in refrigerator for at least 4 hours.
- Place cooled quinoa in large mixing bowl. Add raisins, dried apricots, chopped red onion, cucumber, mint, lemon juice, and olive oil and stir to combine.
- Season with salt and pepper, to taste.
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