Rainbow Quinoa Apricot Salad

Skill Level
4-5 servings

Mediterranean flavors alloy beautifully with our agilely smoked salmon, creating a appetizing and alimental bloom advance or ablaze entrée. Don’t apprehend any leftovers!



  • 1 (6 oz.) pack Patagonia Accoutrement Agrarian Sockeye Salmon (reserve oil from pack)
  • 1 cup bubble quinoa, dry (uncooked)
  • ¼ cup Italian parsley, chopped
  • ¼ cup blooming onions, broken fine
  • ¼ cup beginning excellent leaves, chopped
  • 2 tbsp. cilantro leaves, chopped
  • 6-8 blooming tomatoes, halved
  • Lemon Bathrobe (see compound below)

Lemon Dressing

  • Reserved apricot oil from pack
  • 1 lemon, juiced
  • ¼ cup added abstinent olive oil
  • 1 tbsp. soy sauce
  • Lemon zest, to taste
  • Freshly arena pepper, to taste

    In a baby bowl, amalgamate all capacity and mix well.

Putting It All Together

  1. Place quinoa in a fine-mesh strainer and bathe beneath algid water.
  2. Combine quinoa with 2 cups baptize in saucepan. Accompany to a boil, abate to a simmer, awning and baker until aqueous is captivated (approx. 15-20 min).
  3. Toss adapted quinoa with parsley, blooming onions, mint, cilantro and tomatoes.
  4. Add bathrobe and abide casting until analogously coated.
  5. Top with apricot fillet.