Get ready to tantalize your taste buds with an extraordinary culinary creation that's not just a salad, but a vibrant explosion of flavors and nutrition! Our Apple Apricot and Quinoa Salad is the ultimate game-changer for anyone seeking a delicious, healthy meal that doesn't compromise on taste. Imagine a dish that combines the nutty richness of quinoa, the sweet crunch of fresh apples, the tangy burst of dried apricots, and the subtle crunch of toasted almonds - all brought together with a zesty lemon dressing that will make your palate dance with joy!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Healthy
Serves: 4 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 apple, diced
- 1/2 cup dried apricots, chopped
- 1/4 cup almonds, slivered
- 1/4 cup parsley, chopped
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Begin by rinsing 1 cup of quinoa under cold water in a fine mesh strainer. This helps to remove any bitterness from the quinoa.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the water has been absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.
- While the quinoa is cooking, prepare the other ingredients. Dice 1 apple into small pieces, making sure to remove the core and seeds.
- Chop 1/2 cup of dried apricots into bite-sized pieces and set aside.
- In a small skillet over medium heat, lightly toast 1/4 cup of slivered almonds for about 3-4 minutes, stirring frequently until they are golden and fragrant. Remove from heat and allow to cool.
- After the quinoa has rested, fluff it with a fork and transfer it to a large mixing bowl.
- Add the diced apple, chopped dried apricots, toasted almonds, and 1/4 cup of chopped parsley to the bowl with the quinoa.
- In a small bowl, whisk together 2 tablespoons of olive oil, the juice of 1 lemon, and a pinch of salt and pepper to taste.
- Pour the dressing over the quinoa and fruit mixture, and gently toss everything together until well combined.
- Adjust the seasoning with additional salt and pepper if desired. Serve the salad warm or chilled, garnished with extra parsley if you like.
Tips
- Always rinse quinoa thoroughly to remove its natural coating (saponin) which can cause a bitter taste.
- Toast your almonds carefully - they can burn quickly, so keep a close eye and stir frequently.
- For extra flavor, you can substitute water with vegetable or chicken broth when cooking quinoa.
- This salad tastes even better after sitting for an hour, allowing the flavors to meld together.
- For a protein boost, consider adding grilled chicken or chickpeas to the salad.
- Store in an airtight container in the refrigerator for up to 3 days - perfect for meal prep!
- Feel free to experiment with different nuts like walnuts or pistachios for variety.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 10g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
