1 cup each finely diced red and yellow sweet pepper
1 cup currants
1 cup dried apricots, finely chopped
1 bunch green onions, finely chopped
½ cup each finely chopped cilantro and parsley
½ cup sunflower seeds
1/3 cup lemon juice
½ cup olive oil
1 tsp fresh garlic, minced
½ tsp salt
Pinch of cayenne, turmeric, cumin
Rinse the quinoa and cook in water for 10-15 minutes. Let stand. Fluff with a fork. Add peppers, currants, apricots, green onions, cilantro, parsley and sunflower seeds to quinoa. Mix dressing and toss with salad. This salad is better if it stands a few hours or overnight. Don’t be afraid to be liberal with the spices.
Strand News is the online meeting place for members of the Volunteer Association of the Textile Museum of Canada. Our annual fundraisers, including the Textile Bazaar, support Museum programs and exhibitions.