Sunday, February 13, 2011

Apricot Almond Quinoa Salad

No amounts below because this is all to your taste and your batch size--I made a huge serving (4 cups of uncooked quinoa) to share with friends.

Dried Apricots
Dried Cherries
Unroasted, unsalted almonds
White Balsamic
Sea Salt
White Pepper
Some type of cranberry, pomegranate, or orange dressing or juice


Soak dried apricots and dried cherries in water for 1-2 hours. While soaking, rinse & cook quinoa.

Thinly slice shallots and add to a skillet with a bit of olive oil, sea salt, and white pepper. I also toasted with rosemary, and while this is a delicious way to prepare appetizer nuts, it didn't work well with the salad. (At all--oops. Your version will be much more delicious). Cook until shallots begin to be translucent and almonds are fragrant.

Finally, drain and slice the apricots and cherries. Add to quinoa, along with the nut/shallot mixture. I dressed this with a pomegranate white balsamic, sea salt and pepper to taste, and a little more olive oil. I also think it would be delicious with a citrus tone--maybe orange juice, white balsamic and a bit of honey?

Serve on top of torn spinach with a sharp cheese, like feta.


  1. I just came across your blog while searching for quinoa recipes. I'm always looking for new ways to make quinoa. Here is the one I made the other day.

  2. I just made a similar quinoa dish (ate it hot with dinner, will probably eat it cold for lunch tomorrow): Mixed yellow and black quinoa. Made 2 dry / 6 cooked cups. Added onions, diced & caramelized in pistachio oil & honey; crushed pistachios; finely chopped dried cherries; lemon juice; salt; and coriander.