Apricot Balsamic Meyer Lemon Olive Oil Apricot-Limonata Quinoa Salad

Ingredients

1/4 cup Coronado Taste of Oils Apricot Balsamic
1/4 cup Limonata (or lemon) Coronado Taste of Oils Meyer Lemon Olive Oil
1 Tablespoon whole grain mustard
salt & pepper to taste
2 cups Quinoa
4 cups water
1 cup dried apricots, diced
1/4 cup fresh chopped parsley
2 tablespoons fresh chopped green onions
1 1/4 cup crumbled feta or goat cheese

Directions:

For dressing: In small bowl, whisk first 4 ingredients together. (set aside)

Next: Bring 4 cups of water & Quinoa to boil in large sauce pan, cook uncovered over medium heat for 10 minutes. (or until all liquid is absorbed).

Transfer to large serving bowl and let cool.

When cool, add remaining ingredients and gently stir.

Pour dressing over Quinoa salad and chill for 2 hours before serving.