Grilled Apricot Basil Quinoa Salad (Printable Version)
Smoky grilled apricots meet fluffy quinoa, fresh basil, and crisp vegetables in this vibrant summer dish.
# What You'll Need:
→ Grains
01 - 1 cup quinoa
02 - 2 cups water
03 - 1/4 teaspoon kosher salt
→ Fruit & Vegetables
04 - 4 ripe apricots, halved and pitted
05 - 1 cup cherry tomatoes, halved
06 - 1/2 small red onion, thinly sliced
07 - 1/2 cucumber, diced
08 - 1/4 cup fresh basil leaves, torn
09 - 2 cups baby arugula or mixed greens
→ Dressing
10 - 3 tablespoons extra-virgin olive oil
11 - 1 tablespoon fresh lemon juice
12 - 1 teaspoon honey or maple syrup
13 - 1 teaspoon Dijon mustard
14 - Salt and freshly ground black pepper, to taste
→ Optional Toppings
15 - 1/4 cup toasted sliced almonds or pine nuts
16 - 2 ounces feta cheese, crumbled
# How To Make:
01 - Rinse quinoa under cold running water. Combine with 2 cups water and 1/4 teaspoon salt in a medium saucepan. Bring to a rolling boil, then reduce heat to low, cover tightly, and simmer 12 to 15 minutes until all liquid is absorbed. Remove from heat, fluff with a fork, and allow to cool to room temperature.
02 - Preheat a grill or grill pan over medium-high heat. Lightly brush the cut sides of each apricot half with olive oil. Place cut-side down on the grill and cook 2 to 3 minutes until distinct grill marks form and the fruit softens slightly. Let cool briefly, then slice each half into wedges.
03 - In a small bowl, whisk together the extra-virgin olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until fully emulsified and smooth.
04 - In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, red onion, cucumber, and arugula. Add the grilled apricot wedges and torn basil leaves.
05 - Drizzle the dressing over the salad and toss gently to coat evenly. Scatter toasted almonds or pine nuts and crumbled feta cheese over the top if desired.
06 - Taste and adjust salt and pepper as needed. Serve at room temperature or lightly chilled.
# Expert Advice:
01 -
- The contrast of smoky sweet fruit against peppery arugula will make you rethink everything you thought you knew about salads.
- Quinoa soaks up that tangy lemon dressing like a sponge, so every single bite is packed with flavor.
02 -
- Pat the apricot halves dry before oiling them or the moisture will cause flare ups that char the fruit unevenly.
- Let the quinoa cool completely before assembling or the arugula will wilt into a sad puddle at the bottom of the bowl.
03 -
- A squeeze of lemon over the apricots right after grilling brightens their flavor dramatically and cuts through the sweetness.
- Toast the nuts in a dry skillet on low heat, shaking the pan constantly, because burnt pine nuts taste bitter and there is no fixing them once they go too far.