Grilled Apricot Quinoa Salad (Printable Version)
Smoky grilled apricots meet fluffy quinoa, fresh cilantro, and zesty lime in this vibrant summer grain salad.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, rinsed
02 - 2 cups water or vegetable broth
→ Produce
03 - 4 ripe apricots, halved and pitted
04 - 1 cup cherry tomatoes, halved
05 - 1 small cucumber, diced
06 - 1/2 small red onion, finely chopped
07 - 1/2 cup fresh cilantro, chopped
08 - 2 scallions, thinly sliced
→ Dressing
09 - 1/4 cup extra-virgin olive oil
10 - Zest and juice of 2 limes
11 - 1 tablespoon honey or maple syrup
12 - 1 garlic clove, minced
13 - 1/2 teaspoon ground cumin
14 - Salt and black pepper, to taste
→ Optional Additions
15 - 1/4 cup crumbled feta cheese (omit for vegan)
16 - 1/4 cup toasted pumpkin seeds
# How To Make:
01 - In a medium saucepan, combine rinsed quinoa with water or vegetable broth. Bring to a rolling boil, then reduce heat to low, cover tightly, and simmer for 15 minutes until all liquid is absorbed. Remove from heat, fluff gently with a fork, and allow to cool to room temperature.
02 - Preheat a grill or grill pan to 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 lightly charred and softened. Remove from the grill and slice each half into wedges.
03 - In a small bowl, whisk together the extra-virgin olive oil, lime zest, lime juice, honey or maple syrup, minced garlic, ground cumin, salt, and black pepper until well emulsified.
04 - In a large serving bowl, combine the cooled quinoa, cherry tomatoes, diced cucumber, red onion, chopped cilantro, and sliced scallions. Add the grilled apricot wedges.
05 - Drizzle the lime dressing over the salad and toss gently until all ingredients are evenly coated.
06 - If desired, top with crumbled feta cheese and toasted pumpkin seeds. Serve chilled or at room temperature.
# Expert Advice:
01 -
- The contrast of warm charred apricots against cool crisp vegetables is the kind of flavor surprise that makes people ask for seconds.
- Quinoa absorbs the lime dressing like a sponge, so every single bite is packed with bright cilantro citrus flavor.
02 -
- Let the quinoa cool completely before assembling or the residual heat will wilt the herbs and turn your cucumber soggy.
- The apricots will continue softening after they leave the grill, so pull them when they still have a bit of firmness left.
03 -
- Toast pumpkin seeds in a dry skillet over medium heat, shaking constantly, until they puff and pop, which takes barely two minutes and doubles their flavor.
- A splash of white wine or a squeeze of extra lime juice at the end wakes up all the flavors if the salad has been sitting in the fridge.