cracked pepper mint quinoa

A minty fresh quinoa salad with apricots, almonds and freshly ground black pepper — great served warm or cold.

1 1/2 cups uncooked quinoa
3 cups fresh cold water
1 1/2 cups cooked lima beans
1 bunch mint, large stems removed
2 tbsp tahini
2 tbsp olive oil
1 tsp sea salt + more to taste
2 tsp whole Tellicherry black peppercorns (or other whole peppercorn of choice)
10 Turkish apricots, halved
1/4 cup almonds, coarsely chopped

View the full recipe at From the Ground Up Wellness →