A work colleague, Fadia D., shared her recipe for this flavor-packed salad that would be a great addition at any 4th of July barbecue or picnic. Quinoa brings protein and fiber to this salad party of spinach, almonds, dried apricots, feta, and shallots topped with a tangy-tart dressing made with apricot preserves, lemon and honey. Highly versatile - you can substitute dried cranberries for the apricots, walnuts for the almonds, and add other veggies like tomatoes, broccoli, asparagus or beets.
Quinoa Spinach Salad
Time: About 20 minutes active and total
Price: About $17.00 total; $1.70 per serving
Nutrition (per serving):
Saturated fat: 2.8g
1 recipe Quinoa, omit parsley and cool to room temperature
1/2 bunch spinach, coarsely chopped
1 cup fresh cilantro, coarsely chopped
1 medium shallot, finely chopped
1 can chickpeas, drained
1/3 lb dried apricots, chopped
2 oz slivered or sliced almonds
4 oz feta, crumbled
3 Tbsp 100% apricot preserves
2 Tbsp EVOO
1 lemon, zested
2 Tbsp lemon juice
1 Tbsp honey
1 Tbsp balsamic vinegar
1 Tbsp dijon mustard (use my homemade recipe)
1. In a large bowl, combine add the salad ingredients. Toss well.
2. In a medium bowl, whisk together the dressing ingredients. Taste and adjust seasonings.
3. Add dressing to salad only right before serving. If taking to a picnic or party, store separately and toss when food is served.