Salad

• 2 cups vegetable broth
• 1 cup quinoa, rinsed
• 1/3 cup sliced dried apricots
• 1/4 cup chopped fresh mint leaves

Dressing

• 1/4 cup freshly squeezed orange juice
• 2 tablespoons gluten-free brown rice syrup
• 1 tablespoon umeboshi vinegar
• 1 teaspoon extra-virgin olive oil or flax oil
• 1/2 cup thinly sliced scallions
• 1/3 cup toasted sunflower seeds
• Sea salt
• Ground black pepper

Directions

To make the salad, bring the broth to a boil in a medium saucepan over medium-high heat. Stir in the quinoa, cover, decrease the heat to low, and simmer for 25 minutes, or until the quinoa has absorbed all the liquid. Fluff the quinoa with a fork and add the apricots and mint leaves.

To make the dressing, combine the orange juice, syrup, vinegar, and oil and whisk until well blended. Pour over the quinoa mixture. Add the scallions and sunflower seeds and mix gently. Season with salt and pepper to taste. Serve at room temperature or thoroughly chilled.

Per serving: 325 calories | 10g protein | 11g fat | 42g carbohydrates | 8g fiber | 837mg sodium