Grilled Apricot Chili Quinoa Salad (Printable Version)
Smoky grilled apricots, spicy chili, and fresh basil tossed with fluffy quinoa in a bright lemon dressing.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water
03 - 1/2 teaspoon kosher salt
→ Fruits & Vegetables
04 - 4 ripe apricots, halved and pitted
05 - 1 red bell pepper, diced
06 - 1 small cucumber, diced
07 - 1/2 small red onion, finely chopped
08 - 1 fresh red chili, thinly sliced (remove seeds for less heat)
→ Herbs
09 - 1/2 cup fresh basil leaves, torn
10 - 1/4 cup fresh mint leaves, chopped
→ Dressing
11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 teaspoon honey or maple syrup
14 - 1 teaspoon Dijon mustard
15 - Salt and freshly ground black pepper, to taste
→ Optional Toppings
16 - 1/4 cup crumbled feta cheese (omit for vegan)
17 - 1/4 cup toasted almonds or pumpkin seeds
# How To Make:
01 - In a medium saucepan, bring 2 cups water and 1/2 teaspoon salt to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until the water is fully absorbed. Remove from heat and let rest, covered, for 5 minutes. 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 apricot halves with olive oil. Place cut-side down on the grill and cook for 2 to 3 minutes until distinct grill marks form and the fruit softens slightly. Let cool, then slice each half into wedges.
03 - In a large mixing bowl, combine the cooled quinoa, diced red bell pepper, diced cucumber, finely chopped red onion, sliced red chili, torn basil leaves, and chopped mint. Toss gently to distribute evenly.
04 - In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon honey or maple syrup, and 1 teaspoon Dijon mustard until fully emulsified. Season with salt and freshly ground black pepper to taste.
05 - Pour the prepared dressing over the quinoa mixture and toss gently until all ingredients are evenly coated.
06 - Gently fold the grilled apricot wedges into the salad, taking care not to break apart the softened fruit.
07 - Transfer the salad to a serving platter. Sprinkle with crumbled feta cheese and toasted almonds or pumpkin seeds, if desired.
08 - Serve immediately at room temperature, or chill for up to 2 hours to allow the flavors to meld together before serving.
# Expert Advice:
01 -
- Grilling the apricots transforms them into something smoky and caramelized that surprises everyone at the table.
- The combination of chili heat, sweet fruit, and fresh herbs makes this salad taste like it came from a restaurant with cloth napkins and a wine list.
02 -
- Do not skip rinsing the quinoa or you will taste a soapy bitterness that no amount of dressing can fix.
- Let the quinoa cool completely before mixing, because warm grains will wilt the herbs and partially cook the cucumber.
03 -
- Brush the grill grates with oil before adding the apricots or they will stick and tear when you try to flip them.
- A squeeze of extra lemon juice right before serving wakes up all the flavors if the salad has been sitting in the fridge.