Toasted Quinoa Salad with Dried Apricots, Cherry Tomato and Baby Spinach
Quinoa is actually a seed, not a grain, and it is considered a complete protein as it contains all nine essential amino acids.
This is vegan and gluten free recipe. Dish can be prepared in 30 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 10.
Toasted Quinoa Salad with Dried Apricots, Cherry Tomato and Baby Spinach
Ingredients
Instructions
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Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and a pinch of salt, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it cool.
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In a large bowl, combine the cooked quinoa, dried apricots, cherry tomatoes, and baby spinach.
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In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper. Pour the dressing over the salad and toss to combine.
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Sprinkle with chopped almonds before serving.
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Enjoy your Toasted Quinoa Salad with Dried Apricots, Cherry Tomato, and Baby Spinach!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 10g
- Protein 8g16%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
