Apricot Almond Quinoa - cooking recipe

Ingredients

apricot almond quinoa
1/2 cup quinoa
1/2 cup diced zucchini
1/4 cup diced dried apricot (unprocessed, unsulphured)
1 tablespoon sesame oil
1/2 cup toasted almond
2 tablespoons chopped fresh parsley
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1 teaspoon honey
sea salt

Preparation

Rinse quinoa under cold running water, drain. In sauce pan, bring 1 cup of water to a boil, stir in quinoa. Reduce heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is transparent: drain. In non-stick pan, stir fry zucchini till tender. In large bowl, combine quinoa, zucchini, and all other ingredients. Serve hot or cold. Can be refrigerated for up to 4 days.