Bring the quinoa, water, and salt to a boil in a medium saucepan over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (Some germ rings may separate from the grains and will look like white squiggles--don't panic, this is normal, and most importantly, edible) Immediately fluff the quinoa with a fork and turn out onto a baking sheet to cool.
In a large bowl, whisk the olive oil, lemon juice, orange zest, agave nectar, and mustard until blended; season with salt & pepper to taste. When cool, fluff the quinoa again and transfer it to the bowl with the dressing. Add the walnuts, cranberries, apricots, green onions. Toss well. Cover and refrigerate to let the flavors mingle, at least 2 hours or overnight.
Before serving, let sit at room temperature for 20-30 minutes. Stir in the mint. Taste and add more salt as needed. Makes 8 servings.
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|Serving Size: 1 recipe (666g)|
|Recipe Makes: 1|
|Calories from Fat: 1125 (63%)|
|Amt Per Serving||% DV|
|Total Fat 125.1g||167 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 51.3g|
|Polyunsanturated Fat 53.8g|
|Cholesterol 0mg||0 %|
|Sodium 135mg||5 %|
|Potassium 1796.6mg||47 %|
|Total Carbohydrate 128.9g||38 %|
|Dietary Fiber 22.6g||90 %|
|Sugars, other 106.4g|
|Protein 55.5g||79 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1787
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