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quinoa salad with apricots

Easy Quinoa Salad with Apricots

Delicious Easy Quinoa Salad with Apricots recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 42 minutes
Servings: 4 servings
Calories: 750
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.