155
106.259765625
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.
156
103.59375
Mix all the dry ingredients first.
156
103.59375
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.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
- In a large bowl, combine the salad ingredients - cooked and cooled quinoa through feta. Toss well.
- In a medium bowl, whisk together the dressing ingredients - preserves through mustard. Taste and adjust seasonings.
- Add dressing to salad only right before serving. If taking to a picnic or party, store separately and toss when food is served.
