I’ve been obsessed with this quinoa salad ever since I first threw it together on a whim last summer! The sweet-tart pop of dried apricots against the nutty quinoa creates this amazing flavor combo that I just can’t get enough of, and the toasted almonds add the perfect crunch. It’s become my go-to dish for potlucks and meal prep because it tastes even better the next day.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 700-800
- Protein: 15-18 g
- Fat: 18-22 g
- Carbohydrates: 120-135 g
Ingredients
For the salad:
- 1 cup quinoa
- 1/2 cup red bell pepper, diced into 1/4-inch pieces
- 1/2 cup almonds, sliced and toasted
- 1/2 cup dried apricots, coarsely chopped
- 2 scallions, thinly sliced
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh mint, chopped
- 1/4 teaspoon red pepper flakes
For the dressing:
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
Step 1: Toast Quinoa and Prepare Components
- 1 cup quinoa
- 1/2 cup almonds, sliced
Rinse the quinoa under cold water until the water runs clear, then drain well—this removes the bitter coating and prevents a gummy texture.
While the quinoa drains, toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant and lightly golden.
Transfer to a plate to cool.
In the same skillet, add the drained quinoa and toast for 4-5 minutes, stirring frequently, until it becomes fragrant and slightly nutty—this step deepens the flavor significantly and adds texture to the final salad.
Step 2: Cook Quinoa to Tender Perfection
- toasted quinoa from Step 1
- 1½ cups water
Bring 1½ cups water to a boil in a pot, then add the toasted quinoa from Step 1.
Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa grains are tender and translucent.
Remove from heat and let sit covered for 5-10 minutes, which allows the grains to finish cooking gently and firm up slightly.
Fluff with a fork and transfer to a large bowl to cool for a few minutes.
Step 3: Prepare the Dressing
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
While the quinoa cooks, whisk together the lemon juice, extra virgin olive oil, and honey in a small bowl until emulsified and smooth.
I find that whisking the honey with the lemon juice first before adding the oil helps it incorporate better and prevents lumps.
Set aside until ready to dress the salad.
Step 4: Assemble and Season the Salad
- cooled cooked quinoa from Step 2
- 1/2 cup red bell pepper, diced
- toasted almonds from Step 1
- 1/2 cup dried apricots, coarsely chopped
- 2 scallions, thinly sliced
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- dressing from Step 3
- 2 tablespoons fresh mint, chopped
- 1/4 teaspoon red pepper flakes
Add the red bell pepper, toasted almonds from Step 1, dried apricots, scallions, cumin, kosher salt, and black pepper to the cooled quinoa in the bowl.
Toss gently to combine all the ingredients evenly.
Pour the dressing from Step 3 over the salad and stir well until everything is coated and the flavors begin to meld together.
For extra freshness and brightness, I like to fold in the fresh mint just before serving so it doesn't lose its vibrant flavor.
Step 5: Taste, Adjust, and Serve
Give the salad a final stir and taste a bite.
Add additional salt, pepper, or red pepper flakes if needed to reach your preferred balance of flavors.
The salad can be served at room temperature immediately or chilled for later—both work beautifully.
This salad actually tastes better the next day after the flavors have had time to develop and meld together.
Easy Quinoa Salad with Apricots
Ingredients
Method
- Rinse the quinoa under cold water until the water runs clear, then drain well—this removes the bitter coating and prevents a gummy texture. While the quinoa drains, toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring occasionally, until fragrant and lightly golden. Transfer to a plate to cool. In the same skillet, add the drained quinoa and toast for 4-5 minutes, stirring frequently, until it becomes fragrant and slightly nutty—this step deepens the flavor significantly and adds texture to the final salad.
- Bring 1½ cups water to a boil in a pot, then add the toasted quinoa from Step 1. Reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa grains are tender and translucent. Remove from heat and let sit covered for 5-10 minutes, which allows the grains to finish cooking gently and firm up slightly. Fluff with a fork and transfer to a large bowl to cool for a few minutes.
- While the quinoa cooks, whisk together the lemon juice, extra virgin olive oil, and honey in a small bowl until emulsified and smooth. I find that whisking the honey with the lemon juice first before adding the oil helps it incorporate better and prevents lumps. Set aside until ready to dress the salad.
- Add the red bell pepper, toasted almonds from Step 1, dried apricots, scallions, cumin, kosher salt, and black pepper to the cooled quinoa in the bowl. Toss gently to combine all the ingredients evenly. Pour the dressing from Step 3 over the salad and stir well until everything is coated and the flavors begin to meld together. For extra freshness and brightness, I like to fold in the fresh mint just before serving so it doesn't lose its vibrant flavor.
- Give the salad a final stir and taste a bite. Add additional salt, pepper, or red pepper flakes if needed to reach your preferred balance of flavors. The salad can be served at room temperature immediately or chilled for later—both work beautifully. This salad actually tastes better the next day after the flavors have had time to develop and meld together.