Save This vibrant grain salad layers smoky, charred apricot wedges with fluffy quinoa, peppery arugula, torn basil and thinly sliced red onion. A bright lemon-Dijon vinaigrette and a touch of honey balance the fruit's sweetness while toasted pine nuts and crumbled feta add crunch and savory notes. Quick to prepare and easy to adapt—swap peaches, add chickpeas, or omit cheese for a vegan option.
Last summer my neighbor brought over a basket of apricots from her tree, and I ended up grilling half of them on impulse. The smoky sweetness against the fluffy quinoa was such a happy accident that I now make this salad every time apricots are in season.
I served this at a rooftop dinner party in July and watched my friend who claims to hate grain salads go back for thirds. The combination of warm charred fruit and cool peppery arugula just works.
Ingredients
- Quinoa: Rinse it really well until the water runs clear or you will taste the bitter coating. White quinoa looks prettier here than red or tri-color.
- Apricots: Choose fruits that yield slightly to gentle pressure but are not mushy. Under-ripe ones will not develop that caramelized sweetness on the grill.
- Basil: Tear the leaves by hand instead of cutting them to avoid bruising and releasing too much oil too quickly.
- Arugula: Its peppery bite balances the sweet grilled fruit beautifully. Baby arugula is tender enough that you do not need to chop it.
- Red onion: Slice it paper-thin so the flavor disperses rather than overwhelms. You can soak the slices in ice water for 10 minutes to mellow them further.
- Feta: The creamy tangy saltiness is the perfect counterpoint to the sweet apricots. Skip it if you want this fully vegan.
- Pine nuts: Toast them in a dry skillet until golden and fragrant. They add a buttery crunch that makes each bite interesting.
Instructions
- Cook the quinoa:
- Rinse the quinoa under cold water until the water runs completely clear. Combine it with water and salt in a saucepan then bring to a boil. Cover reduce heat to low and simmer for 15 minutes until fluffy. Remove from heat and let it cool completely.
- Grill the apricots:
- Heat your grill or grill pan over medium-high heat. Brush the cut sides of the apricot halves lightly with olive oil and place them cut-side down on the hot grill. Let them develop dark char lines for 2 to 3 minutes then remove and slice into wedges.
- Whisk the dressing:
- In a small bowl combine the olive oil lemon juice honey Dijon mustard salt and pepper. Whisk until the mixture emulsifies into a smooth creamy dressing. Taste and adjust the acidity or sweetness to your liking.
- Combine the base:
- In a large mixing bowl toss together the cooled quinoa arugula red onion cherry tomatoes cucumber basil and mint. Pour about three quarters of the dressing over the top and fold everything together gently.
- Finish and serve:
- Gently fold in the grilled apricot wedges being careful not to break them apart too much. Transfer to a serving platter and top with crumbled feta and toasted pine nuts. Drizzle with the remaining dressing just before serving.
Save My sister-in-law texted me the next day after I made this for a family gathering saying she had never thought to put grilled fruit in a grain salad and now she cannot stop experimenting with combinations.
Make It Your Own
Peaches or nectarines work beautifully in place of apricots when they are not in season. You can also add cooked chickpeas or lentils to make this more substantial for a main course.
Serving Suggestions
This salad shines alongside simply grilled fish or chicken. It also holds up well at potlucks since it can sit at room temperature without wilting like delicate greens might.
Storage And Meal Prep
The dressed salad keeps well in the refrigerator for up to two days though the nuts will lose their crunch. Store them separately and sprinkle on just before serving leftovers.
- Grill extra apricots and keep them in the fridge to add to morning yogurt bowls
- The quinoa can be cooked up to three days ahead and stored in an airtight container
- Whisk the dressing in a jar and shake it up just before assembling the salad
Save This salad captures everything I love about summer cooking in one bowl. Sweet smoky fresh and satisfying all at once.
Recipe Questions & Answers
- → How do I cook quinoa so it stays fluffy?
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Rinse quinoa well, then simmer in a 1:2 quinoa-to-water ratio. Bring to a boil, reduce heat, cover and cook 15 minutes until water is absorbed. Remove from heat, fluff with a fork and let sit 5 minutes to finish steaming.
- → How long should apricots be grilled?
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Brush halved apricots with a little oil and grill cut-side down over medium-high heat for 2–3 minutes until char marks appear and the fruit softens slightly. Watch closely to avoid burning.
- → Can I make this ahead of time?
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Yes. Cook and cool the quinoa and prepare the dressing ahead. Keep grilled apricots and greens separate until serving, then toss together to preserve texture and avoid wilting.
- → What are good substitutions for feta and nuts?
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For a dairy-free option, omit feta or use a plant-based crumbled cheese. Swap pine nuts with toasted almonds, pumpkin seeds, or sunflower seeds for similar crunch and flavor.
- → How can I boost protein in this dish?
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Add cooked chickpeas, white beans or grilled chicken for extra protein. Toasted quinoa and nuts already provide some protein, but legumes or a lean protein make it more substantial.
- → What pairs well with this grain salad?
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Serve alongside simply grilled fish or chicken, or enjoy as a stand-alone vegetarian main. It also complements crusty bread or a chilled glass of dry white wine for summer meals.
