Apricot and Almond Quinoa Salad

by Jen on August 22, 2011

Good morning everyone!  Happy Monday.  I hope you had a fabulous weekend.

Today, I wanted to share with you a great recipe I made last week.  As you know, I’m a huge fan of quinoa.  There are so many health benefits of quinoa.  It’s a protein powerhouse, it’s rich in fibre and low on the glycemic index.  And let’s not forget that it is gluten-free and also high in calcium!  What’s not to love?!

So I was excited when I came across a salad recipe that included quinoa as well as some other healthy foods such as apricots and almonds.  This salad is a great side served with chicken or fish and any another veggie.  And if you have any leftovers, they can stay in the fridge for up to 5 days.

Apricot and Almond Quinoa Salad



(Adapted from Family Favorites by Rose Reisman)
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 6 servings

1 cup quinoa
1 cup water
1 cup low-sodium vegetable broth
1 red pepper, seeded and finely chopped
1/4 cup red onion, finely chopped
1/4 cup raisins
1/4 cup dried apricots, finely chopped
1/4 cup slivered almonds, toasted
1/4 cup basil or parsley, choppedDRESSING
4 tsp raspberry flavoured vinegar
4 tsp frozen orange juice concentrate
3 tsp honey
1 Tbsp extra virgin olive oil
1 clove garlic, mined


In a pot, combine quinoa, water, and stock.  Bring to a boil then cover and simmer over low heat for approximately 15 minutes, or until liquid is fully absorbed.  Remove from heat and let sit for 10 minutes.  Fluff with a fork and let cool in a serving bowl.

Add the red pepper, onion, raisins, apricots, almonds, and basil.

To make the dressing, combine all the ingredients in a small bowl and whisk together.  Pour over the quinoa mixture and toss to combine.


I love this salad because of the sweet raisins and apricots along with the crunch of the toasted almonds.  I served it with Lemony Asian Chicken Skewers and some fresh veggies.  It was one of my favorite meals.

And we had some salad leftover, which was perfect for lunch the next day 🙂


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{ 8 comments… read them below or add one }

1 Debbie August 22, 2011 at 6:48 pm

Looks yummy!
Did you see the recipe in the Herald for Quinoa Tabbouleh?


2 FamilyFoodFitnessandFun August 22, 2011 at 8:47 pm

@Debbie – no, I don't get the Herald. I wonder if it was similar to the one on my blog!?


3 Ashley Elizabeth August 22, 2011 at 3:52 pm

I love apricots, and I LOVE quinoa! Thanks for a fabulous new recipe! And, thanks for the meal planning tutorial on SITS!


4 joeytipping August 23, 2011 at 3:10 am

Jen, I cut out that Quinoa Taboullah salad recipe from the Herald so will make you a copy. It looks yummy. I'll look up yours to see how it compares.


5 joeytipping August 23, 2011 at 3:18 am

Hi, just compared and yours has chickpeas while this one in the Herald has red, orange or yellow pepper and no garlic. Other than that the ingredients are basically the same but I think I'm opting for yours!! I love chickpeas and garlic. So forget it, I won't make a copy for you. But I do have a GREAT quinoa and spinach salad with mango in itrecipe!! I'll get you a copy of that!


6 Terri August 23, 2011 at 4:13 am

This looks amazing. I am also a big fan of quinoa. I will have to try this.


7 Brittany @ Itty Bits of Balance August 22, 2011 at 11:11 pm

Girl! I keep forgetting to check your blog (and end up missing wonderful recipes such as this one) 🙁

However, I just went ahead and subscribed to your RSS to be sure that this will not happen to me again 🙂


8 Rasha @ PBAddiction August 23, 2011 at 1:22 am

Yum, this is gonna make a great work lunch.


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