Spinach and Quinoa Salad with Dried Apricots

This salad is so, so, SO pretty, and a cool example of how quinoa can play a supporting role in a salad. The play of leafy greens against[ the quinoa, punctuated by the tart chewiness of the dried apricots, the bite of the onion and the tanginess of the dressing, makes for a very exciting salad.]

Total Time:
1 hr
Prep:
15 min
Inactive:
20 min
Cook:
25 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 1 cup quinoa
  • 2 cups low-sodium vegetable broth
  • 1 tablespoon fresh lemon juice
  • Kosher salt and freshly ground black pepper
  • 6 cups roughly chopped baby spinach
  • 1 cup diced dried apricots
  • 1/2 cup slivered red onion
  • 1/2 cup roughly chopped fresh flat-leaf parsley leaves, optional
  • 3/4 cup crumbled goat or feta cheese
Directions
  • Heat 2 teaspoons of the olive oil in a medium saucepan over medium heat, then add the quinoa and cook, stirring frequently, for 2 minutes. Add the broth. Bring to a simmer over high heat, then reduce the heat to medium low and simmer, covered, for 15 to 18 minutes, until all of the water is absorbed.

  • Spread the cooked quinoa out on a rimmed baking sheet to cool. In a small bowl or container, combine the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper.

  • In a large serving bowl, mix together the spinach, apricots, onion and parsley if using and toss with the dressing. Lightly toss in the cooled quinoa. Sprinkle with the cheese and serve.


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