Tasty Tuesday: Moroccan Quinoa Salad

During the week I try to eat as healthy as possible so I can splurge on yummy baked goods on the weekends. I have been experimenting a lot with quinoa over the last few weeks to see what kind of healthy, but still delicious, meals I can whip up. This salad has such a fresh taste and the combination of the feta and apricots gives it a great flavor!

For Salad:
1 cup of Quinoa, cook as directed
Arugula
¼ dried apricots
Feta cheese
Mint
Scallions
Sliced Almonds
For Red Wine Vinaigrette:
1 shallot
2 tablespoons red wine vinegar
1 pinch salt
1/3 - 2/3 cup excellent olive oil

1. Cook quinoa as directed. Refrigerate for half hour until cool or at room temperature.
2. Dice mint, scallions and apricots.
3. In a medium sized bowl combine quinoa, arugula, apricots, mint, scallions, feta and almonds.
4. To make vinaigrette peel the shallot, dice them very finely and mix with the vinegar and salt for about half an hour. Whisk in the olive oil and pour over salad. Toss to combine and enjoy!