Ingredients:

  • 1 cup (170g) uncooked quinoa, rinsed
  • 2 cups (480ml) water or vegetable broth
  • 4 cups (60g) fresh arugula or baby kale, chopped
  • 3/4 cup (110g) dried apricots, thinly sliced
  • 1/2 cup (65g) toasted slivered almonds or walnuts
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lime juice
  • 1 tbsp (15ml) honey or maple syrup
  • 1 tsp (5g) Dijon mustard
  • 1/4 tsp (1.5g) sea salt
  • 1/8 tsp (0.5g) cracked black pepper
  • 1/3 cup (40g) crumbled feta or goat cheese
  • 2 tbsp (8g) fresh parsley, minced

Instructions:

  1. Place the rinsed quinoa and water/broth in the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed and the quinoa looks fluffy. Remove from heat and let it cool for 10 minutes.
  2. In a small jar, combine the olive oil, lime juice, honey, Dijon mustard, salt, and pepper. Shake vigorously for 30 seconds or whisk until the mixture is creamy and glossy.
  3. In a large mixing bowl, combine the cooled quinoa, chopped arugula, sliced apricots, and toasted nuts.
  4. Drizzle the vinaigrette over the salad and toss gently until evenly coated. Fold in the crumbled cheese and fresh parsley just before serving.