Red Quinoa Salad with Toasted Pecans & Apricots

We served this at a vegan meeting with spiralized zucchini and sun dried tomatoes dressing and sautéed Swiss chard with lentils.

Ingredients

1 cup
red quinoa (rinsed well and cooked according to package directions)
12
dried apricots (chopped)
1⁄2 cup
pecans (gently toasted)
1
fresh parsley (chopped)
1 slice
red onion (minced)
1
lemon (juiced)
1⁄4 cup
olive oil (or more if needed)
2 drops
stevia (or teaspoon of honey)
1
salt
Yields:
servings

Instructions

Fluff and cool the quinoa. Combine with apricots, pecans, parsley and onion. Whisk the lemon, olive oil, stevia or honey and salt. Taste. It may need a little more oil. Fold dressing into red quinoa. 

Dietary Preferences: