1/4 cup (60 milliliters) fresh orange, pear, or apple juice
1 tablespoon (15 milliliters) grated fresh ginger
1/2 teaspoon (2 milliliters) salt, plus more to taste
2 cups (500 milliliters) cooked white quinoa
3/4 cup (175 milliliters) dried unsulphured apricots, thinly sliced
1/2 sweet red pepper, diced
1/2 sweet yellow pepper, diced
1/2 cup (125 milliliters) walnut pieces, toasted
1/4 cup (60 milliliters) fresh cilantro, chopped (optional)
Combine the curry powder, apple cider vinegar, olive oil, orange juice, ginger, and salt in a small bowl.
In a serving bowl, combine the cooked quinoa, apricots, red and yellow peppers, walnuts, and cilantro (if using). Pour the curry mixture over the salad and gently stir to mix. Add additional salt and pepper, to taste.
Refrigerate until ready to serve. Store the salad in an airtight container in the fridge for up to five days.