Recipe courtesy of Katie Workman
Recipe courtesy of Katie Workman
Watch how to make this recipe.
Spinach and Quinoa Salad with Dried Apricots
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- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Inactive: 20 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 276
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 9 g
- Cholesterol
- 17 mg
- Sodium
- 470 mg
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.
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Inactive: 20 min
- Cook: 25 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 276
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 5 g
- Sugar
- 13 g
- Protein
- 9 g
- Cholesterol
- 17 mg
- Sodium
- 470 mg
Ingredients
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.
