Quinoa Salad with Apricots, Basil and Pistachios — Meatless Monday

If the shift to warmer temperatures outside has you craving all manner of cool, light eats inside, then look no further than a simple salad — but not just an everyday green salad.
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If the shift to warmer temperatures outside has you craving all manner of cool, light eats inside, then look no further than a simple salad — but not just an everyday green salad. In addition to fresh, leafy greens, try adding other good-for-you picks, like hearty grains, beans or quinoa, a protein-packed superfood.

The key to Food Network Kitchen's Quinoa Salad with Apricots, Basil and Pistachios — or any salad, really — is a mix of flavors and textures. Diversity in ingredients will not only bring next-level taste to the salad but also keep you interested as you eat. This healthy recipe (pictured above) brings together chewy, sweet dried fruit with creamy, tangy goat cheese crumbles and crunchy, salty pistachios, all tossed with nutty quinoa and peppery arugula. When it comes to the dressing, less is more; in fact, just a squeeze of fresh lemon juice is enough to brighten up this big-batch salad.

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

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