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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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Mix all the dry ingredients first.
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Mix the dressing ingredients next, and then put them together - novel idea!

Quinoa Spinach Salad

June 24, 2012

30 min or less active, 30 min or less total, appetizer, gluten-free, misc, side, spring, vegan

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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Information

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
High In:
Good Source:
Low In:

Ingredients

  • 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 mustard (use my homemade recipe)

Preparation

  1. In a large bowl, combine the salad ingredients - cooked and cooled quinoa through feta. Toss well.
  2. In a medium bowl, whisk together the dressing ingredients - preserves through mustard. 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.

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