Saffron Quinoa with Apricots & Almonds

I found this recipe in Yoga Journal, one of several created by Charity Ferreira. I'm always looking for interesting things to do with quinoa and this one is a keeper.

1/2 cup fresh orange juice
1/8 tsp turmeric
pinch saffron threads, crushed
1 cup water
1 cup quinoa, rinsed
1/3 cup slivered almonds, toasted
1/3 cup thinly sliced dried apricots
1/4 cup currants
1 Tbsp olive oil
1 Tbsp lemon juice
minced zest from 1 orange
salt and pepper to taste

1. In a medium saucepan, bring juice, turmeric, saffron, and 1 cup of water to a boil. Add quinoa, cover, reduce heat, and simmer until liquid is absorbed, 20 minutes.

2. Stir in almonds, apricots, currants, oil, lemon juice and orange zest. Season to taste with salt and pepper.

Sweet Pasta Salad

I found a version of this recipe in Parents magazine. I haven't served it to Abel yet, but I can attest that it is indeed tasty and a welcome change to the typical pasta routine.

2 cups cooked mini wheel-shaped pasta (or farfalle)
1 small apple, cored & chopped (1 cup)
1/2 cucumber, seeded & chopped (3/4 cup)
1/4 cup chopped pecans
1/4 cup raisins
2 Tbsp olive oil
1/4 tsp salt
1/8 tsp black pepper
juice of 1 lemon
1 Tbsp chopped fresh parsley

Combine all ingredients and chill before serving.

Nappa Cabbage Salad

The salad is miscellaneous Americanized-Asian, more or less inspired by the Asian salads and thai chicken wraps available at restaurants.

1/2 head of Nappa cabbage, shredded & washed (I use a salad spinner)
1 cucumber, peeled & diced
1 carrot, peeled & diced
about a cup of crunchy "Chinese Noodles" (aka Chinese crackers, I used the MeeTu brand), crushed
2-4 Tbsp (to taste) prepared Thai peanut satay sauce
3.5 oz Trader Joe's Teriyaki Baked Tofu (or use cooked chicken), diced

Toss all the ingredients together and eat while the "noodles" are still crunchy.