Gluten Free. Vegan.
photos by Heather Cox
"I crave fresh, clean, light and summery foods so when the sun finally came out in New York the other day, my lunch had to be vibrant to match! I can't wait for fresh apricots to be in season here but the dried ones worked really well, for now. I topped this salad with fried haloumi which you can find everywhere in Australia but it's not as easy in the states. So switching it out with a yummy ricotta salata or even a creamy goats cheese could work. The next day i had leftovers with a boiled egg and they were delish! I think a piece of grilled salmon would go nicely too. Or if vegan is your thing, no need to add anything, the salad stands alone just fine."
INGREDIENTS: (serves 2)
FOR THE SALAD:
1 cup quinoa
big handful basil, roughly chopped
big handful arugula, roughly chopped
big handful mint, roughly chopped
zest of 1 lemon
big handful shelled raw pistachios, roughly chopped
big handful dried apricots, finely diced
haloumi or ricotta salata to top
FOR THE DRESSING:
juice of 1 orange
zest of 1 orange
juice of 1 lemon
1/4 cup olive oil
1 small shallot, finely diced
1 tsp apple cider vinegar
salt and pepper
- Cook quinoa as per instructions. Transfer to a large bowl.
- Add the pistachios, arugula, basil, mint, apricots and zest and mix together.
- In another bowl, whisk together the juices, shallot, zest, olive oil and vinegar. Season with salt and pepper.
- Pour dressing through the quinoa and serve immediately, topping with either cheese, egg or salmon.