Quinoa, Green Onions, and Apricot Salad

I had originally had this salad with wild rice instead of quinoa. The deep dark burgundy color of the quinoa is from dry roasting it. In a skillet on medium heat, add quinoa for 3-5 mins until it smells nutty. Stir constantly. Add water and cover the pan with a lid. The ratio of water to quinoa is 2:1. Once the water has been absorbed, add the rice wine vinegar and stir so it is totally absorbed before adding the chopped green onion and appricots. Last of all, sprinkle garlic salt.

1 1/4 cup quinoa
2 1/2 cups water
3 Tbs seasoned rice wine vinegar
3 choppedgreen onions
10 diced apricots
Sprinkle of garlic salt