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