Quinoa salad with radicchio, carrots & dried apricots

Savor the blend of nutritious quinoa with bitter radicchio, sweet carrots, and tangy dried apricots in this refreshing salad bursting with flavors.

Ingredients:

• 3 cups water
• 1 ½ cups quinoa
• ⅓ cup pepitas
• ⅓ cup raw sunflower seeds
• 6 tablespoons red-wine vinegar
• ¼ cup extra-virgin olive oil
• 2 tablespoons pure maple syrup or honey
• 1 ¼ teaspoons kosher salt
• ½ teaspoon ground pepper
• ½ medium head radicchio, coarsely chopped
• 1 cup coarsely grated carrots
• ½ cup dried apricots, coarsely chopped

Instructions:

1. In a medium saucepan, put together water and quinoa; heat until it starts boiling. Then, lower the heat to keep it simmering, cover the saucepan and cook until the quinoa is soft, this might take around 15 minutes. Once it's done, drain any excess liquid and place the quinoa on a baking sheet with edges to cool down, which should take about 20 minutes.
2. While the quinoa is cooling, in a medium skillet over medium heat, toast the pepitas by stirring them often for about 1 minute. Then, add the sunflower seeds and continue stirring frequently until they turn a deep golden color, which should take approximately 4 minutes. Once done, transfer the seeds to a plate to cool down.
3. In a large bowl, mix together vinegar, oil, maple syrup (or honey), salt, and pepper using a whisk. Then, add the cooled quinoa, radicchio, carrots, and apricots; stir everything together.
4. Right before serving, sprinkle the salad with the toasted pepitas and sunflower seeds.

Summary:

• Calories: 2268 kcal
• Fat: 115 g
• Protein: 63 g
• Carbs: 260 g
• Potassium: 3512 mg
• Magnesium: 972 mg