Quinoa Spinach Salad

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.

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Quinoa Spinach Salad
Servings: 10
Time: About 20 minutes active and total
Price: About $17.00 total; $1.70 per serving
Nutrition (per serving):
Calories: 291.7
Protein: 8.9g
Fat: 11.9g
Saturated fat: 2.8g
Carbohydrates: 40.1g
Fiber: 5.5g
Sodium: 503.4mg
Cholesterol: 10.1mg

For Salad:
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

For dressing:
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.