This gluten-free Apricot Quinoa Summer Salad from Nutrition Stripped is filled with sweet antioxidant-rich apricots and refreshingly cool cucumbers. Bursts of citrus, fresh herbs, and earthiness from nutty almonds create a great balance of flavors for an amazing side dish.

under 30 mins
lunch dinner
Updated on 6 January 2024

Ingredients for servings


  • 1 cup quinoa uncooked

  • 2 cups water

  • 4 or 5 fresh apricots halved and then quartered

  • 1 cup cucumbers chopped

  • 0.5 cup zucchini chopped

  • 0.33 cup fresh parsley

  • 0.5 cup almonds chopped

  • 0.25 cup olive oil

  • tablespoons tablespoons apple cider vinegar

  • 1 teaspoon sea salt

  • 1 orange juice

  • 1 or 2 threads saffron

  • 1 clove garlic minced


  • Bring the water to a boil, add quinoa and seasonings. Cook to simmer for 25 minutes or until quinoa is fluffy.

  • Using the olive oil, orange juice, apple cider vinegar, sea salt, and saffron whisk until mixed for a dressing.

  • Take quinoa off the heat, set to cool. Once cool, stir in all ingredients including the dressing and adjust seasonings to taste.

  • Enjoy at room temperature or cold. Garnish with more fresh parsley and chopped almonds.

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