Dried Apricot and Pistachio Quinoa Salad

This is a good have in the fridge staple for a side to just about anything, it's light, nutritious, and tasty.  

Ingredients: (I never measured anything in this salad exactly, go heavy on what you like and feel free to experiment with other fruits such as currants or different nuts such as pine nuts) 

• 2 Cups Quinoa 
• 1/4 cup olive oil
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika 
• Zest and juice of 1 lemon
• 1/3 cup chopped parsley 
• 1 yellow bell pepper diced
• 1 bunch of scallions (about 6) diced 
• 1/4 cup pistachios 
• 12 dried apricots diced 

How-To:

• Rinse quinoa and prepare according to box directions, salt the water with about 1 1/2 tsp 
• While that is simmering, prepare the dressing:

1. Mix olive oil, spices, and lemon zest/juice 

• Now chop and combine all the other ingredients in a large mixing bowl
• Once the quinoa is done at it to the bowl
• Add the dressing and combine all the ingredients 

Peanut Butter Pretzel Bars. AKA heaven. 

Another great recipe from Vegan Cookie Connoisseur. I continue to try and win non-vegans over with these bad boys. I don't think it's working, but everyone seems to enjoy them none the less. 

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