Best Recipe for Spinach and Quinoa Salad with Dried Apricots
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
Instructions
- 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.
Want to Generate a Custom Recipe?
Click Here → Defined Recipe