Grilled Apricot, Spring Onion and Quinoa Salad

Vegetarian , Vegan



1 cup quinoa

½ cup roasted hazelnuts

6 apricots

Handful of mint

Handful of parsley

3 spring onion



Dressing Ingredients:

Juice 1 lemon

¼ cup olive oil

1 tsp Dijon


Cut the apricots in half and remove the stone. Heat a pan on high heat, add a drizzle of olive oil and place the cut side of apricots down in the pan. Cook on high for a minute or two until the apricots have caramelised. Remove from the heat and set aside. Cook the quinoa according to instructions on the packet and set aside to cool. Finely slice the spring onion, mint and parsley. Roughly chop the hazelnuts. Slice the apricot halves into slices. Make the dressing by mixing together the oil, lemon juice and Dijon mustard. Once the quinoa and apricots have cooled, mix everything together and season to taste with salt and pepper.


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