Time: 2 hours 55 minutes
Complexity: easily
Servings: 6

This easy-to-make salad is rich in fiber (thanks to the quinoa and arugula) and bursting with flavor, harmoniously balancing sweet, tart, salty, and savory notes. Serve chilled. Crumbled goat cheese makes the perfect topping.

Ingredients:

• 1 cup quinoa, rinsed thoroughly
• 2.5 tablespoons extra-virgin olive oil
• 12 dried apricots, finely diced, or 0.5 cups tightly packed golden seedless raisins
• 5 cups tightly packed small arugula (about 140 g)
• 1/4 cup thinly sliced ​​fresh basil
• Juice of 1 large lemon (about 1/4 cup)
• 0.5 cups shelled, lightly salted pistachios
• 90 g soft goat cheese, crumbled

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

quinoa, dried apricots, goat cheese, lemon juice, arugula, basil, pistachios

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Preparation:

Step 1
• In a small saucepan, bring water to a boil over high heat. Add the quinoa.
  
  Cover, reduce heat to low, and simmer until liquid is absorbed and quinoa is almost tender, about 15 minutes.
Step 2
• Transfer the quinoa to a large bowl and immediately stir in the olive oil, dried apricots, 1 1/4 teaspoons of salt, and 3/4 teaspoon of black pepper. Set aside to cool slightly, about 20 minutes, stirring a couple of times.
  
  Refrigerate until completely chilled, at least 2 hours.
Step 3
• When the quinoa has cooled and is ready to serve, stir in the arugula, basil, lemon juice, and pistachios. Season with salt and pepper to taste. Sprinkle with goat cheese and serve.

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