Lunch Bunch: Quinoa, Apricot, and Avocado Salad


One way to impress your colleagues on the culinary front is selecting dishes that call for unique ingredients. This quinoa-based salad is an excellent way to introduce a crowd to the seed, most commonly referred to as a whole grain. I use red quinoa as suggested in the recipe. Make sure to collect your ingredients a few days in advance to allow the avocado enough time to ripen. Bring this to your next potluck, it’s a fresh pleaser!
Recipe from finecooking.com found here

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