We served this at a vegan meeting with spiralized zucchini and sun dried tomatoes dressing and sautéed Swiss chard with lentils.
Fluff and cool the quinoa. Combine with apricots, pecans, parsley and onion. Whisk the lemon, olive oil, stevia or honey and salt. Taste. It may need a little more oil.
Fold dressing into red quinoa. (Recipe #711)