Grilled Apricot Basil Quinoa (Printable Version)

Smoky grilled apricots, basil and quinoa with lemon-Dijon dressing, arugula and toasted nuts—light, gluten-free.

# What You'll Need:

→ Grains

01 - 1 cup quinoa
02 - 2 cups water
03 - 1/2 teaspoon salt

→ Fruits & Vegetables

04 - 4 ripe apricots, halved and pitted
05 - 2 cups baby arugula
06 - 1/4 cup red onion, thinly sliced
07 - 1/2 cup cherry tomatoes, halved
08 - 1/4 cup cucumber, diced

→ Fresh Herbs

09 - 1/2 cup fresh basil leaves, torn
10 - 2 tablespoons fresh mint leaves, chopped

→ Dressing

11 - 3 tablespoons extra-virgin olive oil
12 - 1 tablespoon lemon juice
13 - 1 teaspoon honey or maple syrup
14 - 1 teaspoon Dijon mustard
15 - Salt and freshly ground black pepper, to taste

→ Toppings

16 - 1/4 cup crumbled feta cheese
17 - 2 tablespoons toasted pine nuts or sliced almonds

# How To Make:

01 - Rinse quinoa thoroughly under cold water. Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce to low heat, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, fluff with a fork, and cool.
02 - Preheat grill or grill pan over medium-high heat. Lightly brush apricot halves with olive oil. Place cut-side down and grill 2 to 3 minutes, or until charred and softened. Cool slightly and slice into wedges.
03 - In a small bowl, whisk extra-virgin olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and black pepper until emulsified.
04 - In a large mixing bowl, combine cooled quinoa, baby arugula, thinly sliced red onion, halved cherry tomatoes, diced cucumber, torn basil, and chopped mint. Add dressing and toss gently until evenly mixed.
05 - Fold in grilled apricot wedges delicately to prevent breakage. Transfer salad to a serving platter or individual bowls.
06 - Sprinkle crumbled feta and toasted pine nuts or sliced almonds over the top just before serving.

# Expert Advice:

01 -
  • The grilled apricots turn into little bites of smoky jam that burst in your mouth
  • Everything can be prepped ahead and assembled at room temperature
  • Its the kind of salad that makes people ask for the recipe before theyve finished their first bite
02 -
  • Let the quinoa cool completely before mixing it with the greens or the arugula will wilt from the residual heat
  • The apricots should be warm not piping hot when you add them so they do not cook the surrounding ingredients
  • This salad tastes even better after the flavors have mingled for an hour but add the nuts right before serving
03 -
  • If your apricots are very tart add an extra teaspoon of honey to the dressing to balance the flavors
  • A grill pan creates better char marks than an outdoor grill for small fruit halves and is easier to manage

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