Best 3 Spinach And Quinoa Salad With Dried Apricots Recipes

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Seeking a delightful and nutritious salad recipe that tantalizes your taste buds? Look no further than our spinach and quinoa salad with dried apricots. This vibrant dish combines the earthy flavor of spinach, the nutty crunch of quinoa, the chewy sweetness of dried apricots, and a tangy lemon-tahini dressing, creating a symphony of flavors that will leave you craving more. Not only is this salad a culinary delight, but it also packs a punch of essential nutrients, making it a wholesome and guilt-free meal option. With our step-by-step guide, you'll effortlessly craft this culinary masterpiece in no time. So, let's embark on a culinary journey and delve into the world of flavors that await you in our spinach and quinoa salad with dried apricots.

In addition to the main recipe, our article offers a treasure trove of variations and complementary dishes to elevate your culinary experience. Discover the vibrant flavors of our spinach and strawberry salad, a refreshing and colorful twist on the classic. For a hearty and protein-packed meal, explore our quinoa and black bean salad, where the earthy notes of quinoa blend harmoniously with the robust flavors of black beans. If you're craving a burst of sweetness, our quinoa and roasted butternut squash salad is a must-try, combining the natural sweetness of butternut squash with the nutty flavor of quinoa. And for a touch of tang and spice, our quinoa and arugula salad with lemon-tahini dressing adds a zesty kick to your salad repertoire. With these diverse recipes, you'll have an array of delectable salads to satisfy your cravings and impress your loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND QUINOA SALAD WITH DRIED APRICOTS



Spinach and Quinoa Salad with Dried Apricots image

This salad is so, so, SO pretty, and a cool example of how quinoa can play a supporting role in a salad. The play of leafy greens against the quinoa, punctuated by the tart chewiness of the dried apricots, the bite of the onion and the tanginess of the dressing, makes for a very exciting salad.

Provided by Katie Workman

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

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

Steps:

  • 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.

QUINOA WILTED SPINACH SALAD



Quinoa Wilted Spinach Salad image

Get all the nutritious benefits of quinoa, spinach and cranberries paired with the crunchy texture of nuts in this easy and scrumptious salad. A light, flavorful dressing splashed with citrus tops everything off! -Sharon Ricci, Mendon, New York

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings.

Number Of Ingredients 14

2 cups water
1 cup quinoa, rinsed
1 package (6 ounces) fresh baby spinach, torn
1/2 cup dried cranberries
DRESSING:
3 tablespoons olive oil
2 tablespoons orange juice
1 tablespoon red wine vinegar
1 tablespoon maple syrup
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper
1 green onion, finely chopped
1/2 cup chopped pecans, toasted

Steps:

  • In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork., In a large bowl, combine the warm quinoa, spinach and cranberries. For dressing, in a small bowl, whisk the oil, orange juice, vinegar, maple syrup, garlic, salt and pepper. Stir in onion. Pour over quinoa mixture; toss to coat. Sprinkle with pecans.

Nutrition Facts : Calories 171 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein.

QUINOA SALAD WITH DRIED FRUIT AND NUTS



Quinoa Salad with Dried Fruit and Nuts image

This is an unusual and tasty high-protein grain salad. Quinoa is a grain that has almost no flavor, but the spices add zest. It's well worth trying, I make it often since discovering quinoa at my health food store.

Provided by NATALIE17

Categories     Salad     Grains     Quinoa Salad Recipes

Time 2h

Yield 10

Number Of Ingredients 13

1 ½ cups quinoa
¼ teaspoon salt
3 ½ cups water
1 bunch green onions, chopped
¾ cup chopped celery
½ cup raisins
1 pinch cayenne pepper
1 tablespoon vegetable oil
1 tablespoon distilled white vinegar
2 tablespoons lemon juice
2 tablespoons sesame oil
⅓ cup chopped fresh cilantro
¾ cup chopped pecans

Steps:

  • Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.

Nutrition Facts : Calories 220.9 calories, Carbohydrate 26.3 g, Fat 11.6 g, Fiber 3.6 g, Protein 5.1 g, SaturatedFat 1.3 g, Sodium 71.9 mg, Sugar 6 g

Tips:

  • For the best flavor, use fresh spinach leaves that are not wilted or bruised.
  • Rinse the quinoa thoroughly before cooking to remove any saponins, which can give it a bitter taste.
  • Cook the quinoa according to the package directions. If you don't have time to cook quinoa, you can use pre-cooked quinoa.
  • Chop the dried apricots into small pieces so that they are evenly distributed throughout the salad.
  • Use a light and flavorful dressing, such as a vinaigrette made with olive oil, lemon juice, and Dijon mustard.
  • Serve the salad immediately or chill it for later.

Conclusion:

Spinach and quinoa salad with dried apricots is a healthy and delicious salad that is perfect for a light lunch or dinner. It is packed with nutrients, including protein, fiber, vitamins, and minerals. The dried apricots add a touch of sweetness and tartness to the salad, while the dressing adds flavor and moisture. This salad is also very versatile and can be easily customized to your liking. For example, you can add other vegetables, such as tomatoes, cucumbers, or bell peppers. You can also add different nuts or seeds, such as almonds, walnuts, or sunflower seeds. This salad is a great way to get your daily dose of fruits and vegetables.

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