Quinoa salad with spinach and dried apricots
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 276, total fat 12 G., saturated fats 4 G., proteins 9 G., carbohydrates 36 G., fiber 5 G., cholesterol 17 mg, sodium 470 mg, sugar 13 G.
Calories 276, total fat 12 G., saturated fats 4 G., proteins 9 G., carbohydrates 36 G., fiber 5 G., cholesterol 17 mg, sodium 470 mg, sugar 13 G.
This salad is a wonderful example of how to use healthy quinoa in a salad. The play of leafy greens against the quinoa is accented by the chewy, sweet pieces of dried apricots, the piquant and crunchy onions, and the tart dressing. The result is a bright, juicy salad filled with a whole range of flavors and contrasting textures.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
- 2 tbsp + 2 tsp extra-virgin olive oil
- 1 cup quinoa
- 2 cups lightly salted vegetable broth
- 1 tbsp freshly squeezed lime juice
- 6 cups coarsely chopped baby spinach
- 1 cup diced dried apricots
- 0.5 cup thinly sliced red onion
- 0.5 cup coarsely chopped fresh parsley
- 3/4 cup crumbled goat cheese or feta
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Cooking the dish according to the recipe:
- In a medium saucepan over medium heat, heat 2 tablespoons of olive oil. Add the quinoa and cook, stirring frequently, for 2 minutes. Add the broth. Bring to a boil over high heat, then reduce the heat to medium-low and simmer, covered, for 15-18 minutes, until all the water is absorbed.
- Spread the cooked quinoa on a rimmed baking sheet to cool. In a small bowl or container, combine the lemon juice with the remaining 2 tablespoons of olive oil; season with salt and pepper.
- In a large serving bowl, combine the spinach, dried apricots, onion, and parsley, if using, and toss with the dressing. Stir in the cooled quinoa. Sprinkle with cheese and serve.
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